Heatwave Gazpacho

2 portions - 15 mins

Cold, bright and completely no-cook. Blitzed ripe tomatoes, cucumber and red pepper with a good glug of olive oil and a splash of red wine vinegar. The kind of thing you want in the fridge when it's too hot to think about cooking. Make a big batch and it keeps for three days.

PREP AHEAD
Prep ahead steps 1-2.

TIPS
For extra smooth gazpacho, try adding more water or straining the blended mixture through a fine sieve.
For a spicy kick, add a few drops of hot sauce or a pinch of cayenne.

• Ingredients

  • 4-5 medium ripe tomatoes, chopped

  • ½ cucumber, peeled and chopped

  • 1 red pepper, seeded and chopped

  • 1 small red onion, chopped

  • 2 garlic cloves

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • Flaky sea salt and black pepper, to taste

  • ½ tsp chilli flakes

  • 1 cup cold water (add more if needed for desired consistency)

  Serving suggestions

  • Cherry tomatoes, halved (optional - drizzle olive oil and flaky sea salt on them and airfry at 200°c for 10 minutes)

  • Sourdough slices

  • A few basil leaves, to garnish

  • Sprinkle of flaky salt, pepper and chilli flakes

  • A drizzle of olive oil

• Method

  STEP 1
  Place the tomatoes, cucumber, red pepper, onion, and garlic in a blender. Blend until smooth.

  Add the olive oil, vinegar and salt and pepper, blend again until everything is well combined and silky.

  If the gazpacho is too thick, add cold water, a little at a time, until it reaches your desired consistency.

  STEP 2
  Transfer the gazpacho to a bowl or container and chill in the fridge for 1-2 hours, or until very cold. This helps meld the flavours.

  STEP 3
  Stir the gazpacho before serving.
  Pour into bowls, add garnishes and serve with toasted sourdough.