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Mary's tips for the best gazpacho:

  • I find that chilling the gazpacho for several hours, or even overnight, really helps the flavours to develop fully, so do try to make it ahead if you can.
  • The quality of the tomatoes really makes a difference, so I like to use the ripest ones I can find. If they're a little lacking in sweetness, a tiny pinch of sugar can help balance the acidity.
  • For extra texture, I sometimes top each bowl with finely diced cucumber, peppers, tomatoes or homemade croutons alongside the basil. A drizzle of good olive oil just before serving adds a lovely finishing touch.
  • Any leftovers keep well in the fridge for up to two days. I give the soup a good stir before serving, as it can separate slightly. It makes for a lovely light lunch with crusty bread.

Units:
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Nutrition: per serving

  • kcal134
  • fat10g
  • saturates1g
  • carbs11g
  • sugars6g
  • fibre1g
  • protein2g
  • salt0.48g
    low
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Method

  • step 1

    Put the onion, garlic, pepper, tomatoes and bread in a food processor and blend until finely chopped, but not too smooth. Tip into a large bowl with the passata, stock, oil, vinegar, Tabasco or harissa, sugar and seasoning. Mix well, cover the bowl and put in the fridge for at least 2 hrs or overnight.

  • step 2

    To serve, pour into small bowls or glasses, drizzle over a little olive oil and sprinkle with a few torn basil leaves.

Mary Cadogan
Mary is a food writer, stylist and baker with more than 30 years' experience in food media. Formerly Food Director at BBC Good Food magazine, she has also worked as a freelance food writer and stylist since 1993, and taught cookery in France. She is the creator of the food blog Bramble Kitchen and also makes artisan bakes and preserves for her local farmers' market. See more of Mary's recipes
Mary Cadogan

Recipe from Good Food magazine, July 2011

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A star rating of 3.7 out of 5.23 ratings
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