Vine Tomato Gazpacho
Recipe Bag
Serves 5 @ £0.68 per person
* 15% off until Tue 30 Jun
Vegetarian, Sides
The Ultimate "Eat Your Hydration" Bowl
Prep time: 15 mins | Chill time: 1 hour+ | Serves: 2
(No-cook recipe)
When the weather is too hot to turn on the stove, this traditional chilled soup is a lifesaver. By blending water-rich summer tomatoes and cucumbers with cold-pressed oil and a slice of sourdough, you create a silky, deeply savory bowl of pure hydration.
You will receive:
1 x Cherry Tomatoes (500g)
1 x Mini Cucumber (apx. 200g)
1 x Red Peppers (apx. 190g x 1)
1 x Flat Parsley (30g)
1 x Recipe Card Chilled Vine Tomato Gazpacho
From Your Pantry:
1 Thick Slice of Stale Sourdough Bread: (Crusts removed, torn into chunks).
1 Garlic Clove: (Peeled).
2 tbsp Red Wine Vinegar (or Sherry Vinegar if you have it).
3 tbsp Cold-Pressed Rapeseed Oil (or a good Extra Virgin Olive Oil), plus extra for drizzling.
Sea salt and cracked black pepper.
Method:
Soak the Sourdough: Place your torn chunks of stale sourdough into a small bowl and sprinkle them with 2 tablespoons of water and the vinegar. Leave them to soak for 5 minutes. This softens the bread and helps it blend into a creamy emulsion.
The Rough Chop: Wash the tomatoes and cucumber. Roughly chop the tomatoes, cucumber, and red pepper, tossing them all straight into a blender or food processor. Add the peeled garlic clove.
Blend & Emulsify: Add the soaked sourdough to the blender along with a generous pinch of sea salt and a crack of black pepper. Blend on high until completely smooth. While the motor is still running, slowly drizzle in the 3 tablespoons of rapeseed oil. The soup will suddenly change color, turning slightly lighter and beautifully silky.
Chill Out: Taste the soup—it might need a tiny bit more salt or vinegar depending on how sweet your tomatoes are. Pour the gazpacho into a jug or sealed container and place it in the fridge for at least 1 hour. Gazpacho must be served ice-cold for the flavors to truly pop.
Serve: Pour the chilled soup into shallow bowls. Garnish with a few very thin slices of cucumber, a scatter of fresh basil or parsley leaves, and a final luxurious drizzle of golden rapeseed oil.
The Ultimate "Eat Your Hydration" Bowl