A SPANISH favourite, gazpacho is a cold tomato soup which is full of healthy vegetables and easy to make. This recipe serves four.


1kg very ripe tomatoes

1 ripe red pepper and 1 green pepper, de-seeded and roughly chopped

1 cucumber, peeled and roughly chopped

2 garlic cloves, peeled and crushed

175ml extra virgin olive oil

100g stale bread, ripped up and soaked in 2 tablespoons of sherry vinegar

Sherry vinegar, to taste


2 spring onions, finely sliced

A handful of parsley leaves, roughly chopped

Extra-virgin olive oil


Bring a large pan of water to the boil and add the tomatoes. Leave them for one minute, before scooping them into a large bowl of cold water. Peel when they're cool enough to touch. Roughly chop.

Place the tomatoes, peppers and cucumber with the garlic and oil in a food processor or blender. Blend for a couple of minutes, then add the sherry-soaked bread.

Blend until smooth, then add a little salt and vinegar to taste.

Pass the mixture through a sieve, then cover and refrigerate until well chilled. Divide between bowls.

Garnish and serve. – The Telegraph [ gazpacho]