Nigel Slater's gazpacho

Name: Nigel Slater's gazpacho
Prep time: 30 min
Ingredients: ½ cucumber, peeled, roughly chopped; 1 large yellow pepper, de-seeded, roughly chopped; 1 large red pepper, de-seeded, roughly chopped; 6 ripe tomatoes, roughly chopped; 2 banana shallots, roughly chopped; 3 garlic cloves, roughly chopped; 100g/3½oz stale white bread, soaked in a little cold water; 3 tbsp olive oil; 2 tbsp sherry vinegar

4.8

(5)

www.bbc.co.uk

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Prep Time: 30 minutes

Servings: 2.5

Cost: $11.40 /serving

Author : Nigel Slater

quick fresh vegetarian no cook dinners

Ingredients

Remove All · Remove Spices · Remove Staples

½ cucumber, peeled, roughly chopped1 large yellow pepper, de-seeded, roughly chopped1 large red pepper, de-seeded, roughly chopped6 ripe tomatoes, roughly chopped2 banana shallots, roughly chopped3 garlic cloves, roughly chopped100 grams/3½oz stale white bread, soaked in a little cold water3 tbsp olive oil2 tbsp sherry vinegar

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Instructions

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Step 1

Blend most of the cucumber, peppers, tomatoes and shallots to a rough purée in a food processor, reserving a couple of chunks of each vegetable for the garnish.

Step 2

Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired.

Step 3

Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold.

Step 4

Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables.