Prep Time: 20 mins
I can’t tell you how long I’ve searched for the perfect gazpacho recipe. After trying my first very British version of gazpacho at 10 (which almost certainly came form a tin) I vowed I would never eat this formidable soup again.
Cold. Tomato. Soup. It can go really right, or really wrong, and I’m afraid a large part of it hinges on the quality of your ingredients. It MUST be made with fresh ingredients. Cold Heniz tomato soup with some diced cucumber sprinkled on top, and olive oil drizzled over it, does not a gazpacho make.
The thought of some blended up vegetables served cold may not exactly get your juices flowing, but this recipe is rip roaringly good. It’s the perfect summer lunch- simultaneously light and refreshing, but intensely satisfying; rich tomato spiked with garlic and fiery chilies, but balanced with smooth cooling cucumber.
As is usually the case when remaking a classic dish there are of course many opinions as to what should, and what should not be included in the recipe. Some call for bread, red peppers or green peppers, tomato concentrate – no no no. And never trust anyone who says there should be cumin seeds or olives in there. This is the perfect gazpacho my friend.
Place all the ingredients into a blender/food processor and process until smooth. You may need to do this in batches depending on the size of your food processor. Place the contents into a bowl, cover and chill for at least 1 hour.
While the soup is chilling in the fridge cut your rye bread into triangles, brush wil olive oil and grill each side for around 3-4 minutes. To serve, lade the soup into bowls, place the toasted rye bread on top of the soup, with cubed cucumber and a drizzle of olive oil over each one.