Classic gazpacho

This recipe
  • Serves: 2
  • Ready in: 10 minutes
Shopping list
  • Ripe tomatoes, 400g
  • Red pepper, 1
  • Cucumber, Half
  • Extra virgin olive oil, 100ml
  • Cold water, 100ml
  • Sherry/red wine vinegar, 50ml
  • Salt, 1 tsp
  1. Roughly chop the pepper and cucumber and place into a blender along with the remaining ingredients. Blend until smooth.
  2. Transfer your gazpacho to a bowl and place it in the fridge for 2-3 hours to chill fully. Serve with an ice cube and an extra drizzle of olive oil.