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Mary Berry Gazpacho With Bread

Calories: 155.66|Fat: 10.17|Carbohydrates: 14.78|Protein: 3.1 | 1 20

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What You Need
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Refreshingly light and full of flavour, Mary Berry's gazpacho with bread is packed with tomatoes, red peppers, cucumber and sourdough white bread.

gazpacho with bread, ripe tomatoes, red pepper and cucumber

Mary Berry Gazpacho is a traditional cold soup made from ripe tomatoes, cucumber, garlic, red pepper, and shallot. It is blended with white sourdough bread, olive oil, white wine vinegar, tomato purée, and a hint of sugar. The soup is then chilled in the fridge for an hour before serving. It’s a refreshing and nutritious dish that is perfect for hot summer days.

Why You’ll Like It

Here are a few reasons why you’ll love Mary Berry Gazpacho:

It’s incredibly easy and refreshing and perfect for hot summer days.
Uses ripe tomatoes, cucumber, and red pepper. creates a nutritive antioxidant punch of flavours.
The addition of white sourdough bread – so yummy.

For the Perfect Gazpacho

Soak the bread in water for 10 minutes to soften it before blending.
To peel the tomatoes, create a cross with a small knife on the stalk end, then immerse them in boiling water for approximately 50 seconds to facilitate skin removal. Subsequently, transfer the tomatoes to cold water, and the skin should easily peel away.
Season the soup well with salt and freshly ground black pepper.
Chill the gazpacho in the fridge for at least 1 hour before serving to enhance the flavours.

What You Need

- Sourdough bread – 55g (2oz) white sourdough bread
- Tomatoes – 1kg (2lb 4oz) Medium very ripe tomatoes, skinned
- Cucumber – ½ large cucumber, peeled, deseeded, and roughly chopped –
- Garlic clove – 1 small garlic clove, finely grated
- Red pepper – 1 red pepper, deseeded and roughly chopped
- Banana shallot – 1 medium banana shallot, roughly chopped
- Olive oil – 4 tbsp extra-virgin olive oi, plus extra for drizzling
- White wine vinegar – 2 tbsp white wine vinegar
- Tomato purée – 1 tbsp tomato purée
- Sugar – ½ tsp sugar
- Add Ons –
  - Add a splash of Tabasco sauce for a spicy kick.
  - Garnish with fresh herbs like basil or cilantro for added freshness.
  - For a creamier texture, add a dollop of Greek yoghurt or sour cream before serving.

Saving Gazpacho For Later

This gazpacho can be made up to 2 days ahead.
Store it in an airtight container in the refrigerator to keep it fresh.
Before serving, give it a good stir and enjoy!

Serving Mary Berry Gazpacho

As any other Gazpacho, it is best served well chilled. Here are some serving tips:

Pour the soup into bowls,
Drizzle with olive oil, and
Garnish with finely chopped tomato, cucumber, and red pepper.
Serve alongside crusty bread or a fresh salad for a complete meal.

For More Mary Berry Light Meals

Health Info

Calories: 155.66
Sugar: 6.98
Sodium: 67.34
Fat: 10.17
Carbohydrates: 14.78
Fiber: 2.92
Protein: 3.1

Easy Gazpacho With Red Pepper

Author Caroline Sciberras

Servings 6

Calories 155.66

Prep Time 20

Cook Time 1

Total Time 1 20

Fat: 10.17|Carbohydrates: 14.78|Protein: 3.1

Pin Recipe

Description

Refreshingly light and full of flavour, Mary Berry's gazpacho with bread is packed with tomatoes, red peppers, cucumber and sourdough white bread.

Ingredients

55 g white sourdough bread, crusts removed
1 kg medium very ripe tomatoes, skinned
½ large cucumber peeled, deseeded and roughly chopped
1 small garlic clove finely grated
1 red pepper deseeded and roughly chopped
1 medium banana shallot roughly chopped
4 tbsp extra-virgin olive oil plus extra for drizzling
2 tbsp white wine vinegar
1 tbsp tomato purée
½ tsp sugar

For the garnish:

1 tomato deseeded and very finely chopped
¼ cucumber peeled, deseeded and very finely chopped
¼ red pepper deseeded and very finely chopped

Instructions

Soak the bread. Tear the bread into pieces and place it in a bowl. Add 150ml (¼ pint) of water and let it soak for 10 minutes.
Quarter the tomatoes. Halve each tomato, discard the tough central stem while retaining the seeds, and quarter the tomatoes.
Blend the ingredients. In the bowl with the soaked bread, combine the tomatoes, cucumber, garlic, pepper, shallot, oil, vinegar, tomato purée, and sugar. Season generously with salt and freshly ground black pepper. Blend the mixture until smooth using an electric hand blender or food processor.
Chill the soup. Transfer the soup to a jug and refrigerate for 1 hour.
Serve. Ladle the gazpacho into bowls, drizzle with olive oil, and garnish with the chopped vegetables. Serve well chilled.

Recipe Notes:

You will need an electric hand blender or a food processor.
Can be prepared up to 2 days in advance.
To peel the tomatoes, create a cross with a small knife on the stalk end, then immerse them in boiling water for approximately 50 seconds to facilitate skin removal. Subsequently, transfer the tomatoes to cold water, and the skin should easily peel away.