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a bowl of soup

Cucumber and Tomato Gazpacho

  • Serves:7
  • Prep Time:PT0H0M 0H   0M
  • Cook Time:PT0H0M 0H   0M
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  • 8 medium Vine-ripened Tomatoes, peeled, cored and coarsely diced
  • 1/3 Day-old Bread (French Baguette) crust removed, broken into pieces
  • 2 red bell pepper, seeded and coarsely chopped
  • 1 each Green Bell Pepper, finely diced for garnish
  • 4 cloves garlic, chopped
  • 1 tsp Sugar
  • 4 Tbsp Sherry Vinegar
  • 4-5 Tbsp Extra Virgin Olive Oil
  • 1 medium Red Onion, divided, ½ chopped, ½ minced, for garnish
  • 1 medium Cucumber, seeded, divided ½ roughly chopped, ½ diced for garnish
  • 1 small Green Chili, chopped, optional
  • 1 Tbsp Mayonnaise, optional
  • To taste Salt and Pepper

Score a cross in the base of each tomato. Put in a bowl of boiling water for 10 seconds, then plunge into ice-cold water and peel away the skin from the cross. Cut the tomatoes in half and scoop out the seeds with a teaspoon. Chop the tomato flesh.

Soak the bread in cold water for 5 minutes, then squeeze out any excess liquid. Put the bread in a food processor with the tomatoes, bell pepper, garlic, onion, cucumber, chili, sugar, and red wine vinegar and process until combined and smooth.

With the motor running, add the oil and the mayonnaise if used, to make a smooth, creamy mixture. Season to taste. Refrigerate for at least 2 hours.