Chilled soup

Andalusian Gazpacho

A chilled smooth soup of ripe tomatoes, cucumber, and green pepper emulsified with olive oil and sherry vinegar.

What you’ll need

• Ripe tomatoes: 1200 g
• Cucumber: 200 g
• Green bell pepper: 120 g
• Crustless white bread: 100 g
• Garlic: 1 clove
• Olive oil: 100 ml
• Sherry vinegar: 30 ml
• Cold water: 200 ml
• Salt: 10 g

How to make it

1. Tear the bread and soak it in 100 ml cold water for 5 minutes. Core the tomatoes, cut the cucumber and pepper into large pieces, and peel the garlic.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.