Sun-Ripened Tomato Gazpacho with Sherry Vinegar

⏱ 25 min · Serves 4

A silky, ice-cold Andalusian classic that tastes like summer in a glass. Ripe tomatoes, cucumber and peppers are blitzed with day-old bread and good olive oil until velvety, then chilled hard and finished with a sharp splash of sherry vinegar. No cooking required.

Per serving: 270 kcal · 4.5g protein · 20.0g carbs · 20.0g fat

Ingredients

• 1 kg very ripe tomatoes, roughly chopped
• 1 small cucumber (about 200g), peeled and chopped
• 1 green pepper, deseeded and chopped
• 1 garlic clove, peeled
• 60g stale white bread, crusts removed, torn
• 80ml extra virgin olive oil, plus extra to serve
• 2 tbsp sherry vinegar, plus more to taste
• 1 tsp fine sea salt
• 1/2 tsp caster sugar (optional, if tomatoes are tart)
• 100ml cold water or ice cubes, as needed
• To serve: diced cucumber, diced pepper, croutons, snipped chives

Method

1. Put the torn bread in a bowl with the sherry vinegar and 3 tbsp cold water. Leave to soak for 5 minutes until soft.
2. Add the tomatoes, cucumber, green pepper, garlic, soaked bread, salt and sugar (if using) to a blender. Blitz for 1-2 minutes until completely smooth.
3. With the blender running on low, pour in the olive oil in a slow stream so the soup emulsifies and turns a pale coral colour.
4. Loosen with cold water or a few ice cubes until it pours like single cream. Taste and adjust salt and vinegar - it should be bright and lively.
5. For an ultra-smooth texture, pass through a fine sieve, pressing with a ladle. Discard the pulp.
6. Chill for at least 2 hours, or 20 minutes in the freezer if you're impatient (time given is prep only).
7. Serve in bowls or glasses topped with diced cucumber and pepper, croutons, chives and a generous swirl of olive oil.