Summer vegetable gazpacho
Serves: 4
Prep time: 30 minsTotal time: 
Photograph by Martin Poole
Summer vegetable gazpacho
Serves: 4
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
471Kcal
Fat
37gr
Saturates
5gr
Carbs
30gr
Sugars
14gr
Fibre
5gr
Protein
6gr
Salt
1.4gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 100g slightly stale crusty white bread, torn into chunks
- 125ml extra-virgin olive oil, plus extra for drizzling
- 2 tbsp sherry vinegar (or red wine vinegar)
- 1kg very ripe tomatoes
- 2 sweet pointed red peppers, deseeded
- ½ cucumber, peeled
- 1 large garlic clove, peeled
- a handful of ice cubes, crushed
- a large handful of basil leaves, plus extra to garnish
- 1 uncooked sweetcorn cob
Step by step
- Toss the bread in a bowl with the olive oil and sherry vinegar and leave to soak while you prepare the vegetables.
- Dice 3 tablespoons each of the tomatoes, peppers and cucumber, and set aside. Roughly chop the remainder. Put the tomatoes in a blender or liquidiser and blitz until smooth. Sieve into a large bowl (to remove the pips and skin), or you can leave out this step if time is short.
- Add the soaked bread with its liquid, the roughly chopped vegetables, garlic, ice and basil to the blender. Remove the kernels from the corn, set aside 3 tablespoons for serving and add the rest to the blender with the other ingredients and some seasoning.
- Whiz the vegetables until smooth. Mix with the sieved tomatoes and season to taste. Pour into bowls, top with the reserved vegetables, finish with a few small basil leaves and a drizzle of extra-virgin olive oil and serve immediately.
