Traditional Spanish gazpacho

It’s hot and my choice for lunch today is a traditional Spanish gazpacho. It takes very little time to make, you’ll have to chill it well and serve with your choice of garnish.


  • 100 g slightly stale crusty white bread
  • 1 kg very ripe tomatoes, diced
  • 1 ripe red pepper and 1 green pepper, deseeded and diced
  • 1 medium cucumber, peeled and diced
  • 2 cloves of garlic, peeled and crushed
  • 150 ml extra virgin olive oil
  • 2 tbs sherry vinegar
  • Salt, to taste
  • Garnishes

Let the bread soak in cold water for 20 mins. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.

Blend until smooth, then add the salt and vinegar to taste and stir well. Pass the mixture through a fine sieve to get a velvety consistency  then cover and refrigerate until well chilled.

Serve with garnishes of your choice: the traditional are diced pepper, cucumber and onion. But you can be creative and add diced black olives, hard-boiled egg, parsley  that also works well, and many people add spring onion, cubes of Spanish ham, cheese and so on.