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Gazpacho with smoky crumbs
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175g day-old crusty bread
2 red peppers, deseeded and roughly sliced
1 large garlic clove, roughly chopped
900g Classic Vine Tomatoes, roughly chopped
150ml extra virgin olive oil, plus 2 tbsp
1 cucumber, peeled
1 tsp sweet smoked paprika
1½ tbsp sherry vinegar
2 salad onions, finely sliced
1. Roughly chop the bread and add it to a food processor. Blitz to make fairly fine crumbs. Remove 75g and set aside.
2. Add the red pepper, garlic, tomatoes and 25ml of the olive oil to the remaining bread in the food processor. Trim about 5cm of cucumber, dice and keep to serve. Chop the rest of the cucumber, add it to the processor and blitz the ingredients until completely smooth, then leave to sit for 10 minutes.
3. Meanwhile, heat 2 tbsp of olive oil in a frying pan over a medium heat. When hot add the reserved 75g of breadcrumbs and fry, stirring regularly until crisp and golden. Remove from the heat and stir through some salt and the paprika. Leave to cool completely.
4 Blitz the gazpacho again for a couple of minutes then push through a sieve with the back of a large spoon. Whisk in the sherry vinegar and remaining olive oil. Leave to chill in the fridge. Serve topped with the breadcrumbs, thinly sliced salad onions and diced cucumber.
Cook’s tip This recipe is sieved to remove any skin or seeds before serving. If you prefer to remove tomato skins and seeds before using them, simply cut a small, shallow cross at the base of the tomato, then put them in a bowl and cover with boiling water. Leave to stand for 30 seconds, then drain. When they are cool enough to handle, pull away the loosened skin. To remove the seeds, quarter and use a teaspoon or small sharp knife to cut the seeds and core away.
Typical values per serving:
This recipe was first published in August 2020.