Name: Gazpacho
Yield: 6
Ingredients: 40 gm day-old crustless bread, coarsely torn, plus extra to serve; 1 garlic clove, crushed; 1 kg very ripe vine-ripened tomatoes (about 8), coarsely chopped; 1 red capsicum, seeds discarded, coarsely chopped; 1 telegraph cucumber (300gm), seeded, coarsely chopped; ½ white onion, coarsely chopped; 3 tsp Sherry vinegar; 3 tsp extra-virgin olive oil, or to taste, plus extra for drizzling; To serve: flat-leaf parsley and mint, torn

Ingredients

40 gm day-old crustless bread, coarsely torn, plus extra to serve

1 garlic clove, crushed

1 kg very ripe vine-ripened tomatoes (about 8), coarsely chopped

1 red capsicum, seeds discarded, coarsely chopped

1 telegraph cucumber (300gm), seeded, coarsely chopped

½ white onion, coarsely chopped

3 tsp Sherry vinegar

3 tsp extra-virgin olive oil, or to taste, plus extra for drizzling

To serve: flat-leaf parsley and mint, torn

Method

Main

1.Combine bread, garlic and 200ml water in a large bowl and stand to soak (10 minutes).

2.Add vegetables and vinegar to bread mixture, season well to taste and process in batches in a blender until smooth. Transfer to a container, whisk in oil, season to taste and refrigerate until required. Serve chilled with herbs and extra bread, and drizzled with extra oil to taste.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight