Chilled gazpacho

  • Preparation time: 10 minutes plus chilling
  • Total time: 10 minutes 10 minutes

Serves: 4


1kg ripe tomatoes, roughly chopped
5 salad onions, chopped
1 garlic clove, chopped
1 essential Waitrose cucumber portion, chopped
1 tsp sherry vinegar
1 tsp Bart Sweet Smoked Paprika
1 red pepper, deseeded and finely diced
1 tbsp olive oil
½ Waitrose Stonebaked Baguette, to serve, optional


1. Place the tomatoes, salad onions, garlic and cucumber in a blender and whizz until finely blended. Pour into a large bowl, stir in the sherry vinegar and paprika, and chill in the fridge until ready to serve.

2. Ladle into bowls and top with the red pepper, a drizzle of olive oil and a grinding of black pepper. Serve with the crusty baguette, if desired.