This Mary Berry Gazpacho is a timeless chilled soup crafted from fresh summer vegetables, this classic dish hails from the Andalusian region of Spain, where its cold presentation is adapted to combat the sweltering summer weather. 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.
Prep Time: 20 mins Total Time: 1 hr 20 mins Yields: 6
With its vibrant flavours and chilled goodness, it’s the perfect dish to beat the heat.
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What is the Mary Berry Gazpacho?
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.
Mary Berry adds white sourdough bread to the original Gazpacho recipe, which adds a unique texture and depth of flavour to the soup. The bread also helps to thicken the soup slightly, giving it a creamy consistency. This twist on the classic gazpacho recipe adds an extra dimension to the dish, making it even more delicious and satisfying.
Why You’ll Like It
Here are a few reasons why you’ll love Mary Berry Gazpacho:
- It’s incredibly refreshing and perfect for hot summer days.
- The combination of ripe tomatoes, cucumber, and red pepper creates a burst of flavour.
- The addition of white sourdough bread adds a unique texture and depth of flavour.
- It’s a healthy and nutritious dish packed with vitamins and antioxidants.
- It’s quick and easy to make, requiring just a few simple ingredients.
Mary Berry Gazpacho Recipe
Ingredients
- 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
Tips
- 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.
- Make sure to 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.
Variations
- 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.
How to serve Mary Berry Gazpacho
Mary Berry Gazpacho is best served well chilled. Pour the soup into bowls, drizzle with olive oil, and garnish with finely chopped tomato, cucumber, and red pepper. The vibrant colours of the garnish will add a beautiful touch to the dish. Serve alongside crusty bread or a fresh salad for a complete meal.
Storing Gazpacho
This gazpacho can be made up to 2 days ahead. Store it in an airtight container in the refrigerator to keep it fresh. Give it a good stir before serving, and enjoy the refreshing flavours whenever you’re ready!
Mary Berry Gazpacho
Ingredients
- 55 grams 2 ounces white sourdough bread, crusts removed
- 1 kilograms 2 pounds 4 ounces 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 tablespoons extra-virgin olive oil plus extra for drizzling
- 2 tablespoons white wine vinegar
- 1 tablespoon tomato purée
- ½ teaspoon 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.
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.