Welcome the warmer days of spring with this refreshing and light gazpacho, a chilled Spanish soup bursting with fresh flavours.
What you'll need:
- 900g ripe tomatoes, halved and cored
- 1 small cucumber, peeled and seeded
- 1 medium green capsicum, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves, peeled
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon ground cumin
- 1 thick slice of white bread, soaked and crusts removed
- Optional garnishes: homemade croutons, fresh herbs, a drizzle of olive oil
How it's made:
- Combine all ingredients in a blender or food processor and purée for 1 minute, or until smooth.
- Taste and season with extra salt, pepper, or cumin as needed.
- Refrigerate the soup in a sealed container for 3-4 hours until completely chilled.
- Serve cold, topped with your choice of garnishes.
Enjoy this vibrant, chilled soup, perfect for a spring lunch!
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