Mary Berry Gazpacho

Mary Berry Gazpacho

Iโ€™ll be honestโ€”gazpacho never used to thrill me. Cold soup? I always thought it sounded like something you’d politely sip at a garden party while secretly craving a sandwich. But last summer, during that sweltering heatwave, I cracked open Mary Berryโ€™s Absolute Favourites and gave her gazpacho a proper go.

The first batch? It tasted like salad juice. Flat, bit watery, and nothing like the vibrant bowls Iโ€™d slurped in Spain. But Iโ€™d missed a key detailโ€”my tomatoes were underripe, and I skimped on salt (rookie move).

Second time round, I fixed it. Let me show you how I turned this into a rich, tangy, fridge-cold bowl of magic that somehow satisfies like a full mealโ€”even without a spoonful of cream or a shred of meat.

Why This One Works So Well

Maryโ€™s version is clever in two ways: she uses soaked sourdough to thicken the soup without making it gloopy, and she doesnโ€™t bother cooking a thing. The result is fresh but full-bodiedโ€”thanks to raw garlic, sharp white wine vinegar, and loads of ripe tomatoes.

Most gazpacho recipes skimp on seasoning or try to be too delicate. But here, youโ€™ve got a proper punch of flavourโ€”acidic, garlicky, cooling, and rich all at once. I didnโ€™t think the banana shallot would matter, but it adds a gentle sweetness that pulls it all together.

INGREDIENTS + WHY THEY MATTER

  • Very ripe tomatoes (1kg) โ€“ These carry the whole dish. I tried with less-ripe ones and the result was bland. Ripe and red only.
  • White sourdough bread (55g) โ€“ Soaked and blended, it thickens without turning gummy. Donโ€™t use ryeโ€”itโ€™s too strong.
  • Red pepper โ€“ Adds sweetness and balances acidity. Tried using yellow onceโ€”wasnโ€™t quite right.
  • Banana shallot โ€“ Milder than regular onion, but still brings a savoury depth.
  • Cucumber โ€“ For freshness. Peel and deseed or itโ€™ll make the soup watery.
  • Tomato purรฉe (1 tbsp) โ€“ Adds intensity. I skipped it onceโ€”regretted it.
  • White wine vinegar (2 tbsp) โ€“ Essential for sharpness. Red wine vinegar made it muddy.
  • Garlic (1 clove) โ€“ Just enough to lift the whole thing. Donโ€™t overdo it unless you love a fiery kick.
  • Extra-virgin olive oil (4 tbsp) โ€“ Use a good one. Adds body and rounds off the tang.

Making It Yours (Without Ruining It)

  • No bread: Use gluten-free white rolls. I tested with GF sourdoughโ€”it worked surprisingly well, just soak a bit longer.
  • Vegan/dairy-free: Already is.
  • Want it spicier: Add a small raw green chilli before blendingโ€”go easy.
  • No shallots: A small sweet onion will do, but you may want to reduce the amount slightly.
  • More texture: Donโ€™t strain it, and double the garnish on top. Croutons work well, too.

Mistakes Iโ€™ve Made (And How to Avoid Them)

What Went WrongWhy It HappensHow to Fix It
Soup tasted blandTomatoes werenโ€™t ripe enoughUse vine-ripened or roast slightly first
Texture too thinDidnโ€™t soak bread long enoughLet it sit at least 10 mins in water
Garlic overpowered soupUsed 2 cloves instead of 1Stick to 1 small clove unless you love it
Weird colourUsed red wine vinegarUse white wine vinegar for bright colour

HOW TO MAKE MARY BERRYโ€™S GAZPACHO

  1. Soak the bread โ€“ Tear sourdough into chunks and soak in 150ml cold water for 10 minutes. Should feel spongy and soft, not soggy.
  2. Prep your veg โ€“ Peel, deseed, and roughly chop cucumber, red pepper, shallot, garlic. Skin the tomatoes (I blanch them in hot water for 30 secondsโ€”skins peel right off).
  3. Blend โ€“ Add everything into a food processor: soaked bread, chopped veg, oil, vinegar, tomato purรฉe, sugar, salt, pepper. Blend until smoothโ€”should be pourable but not watery.
  4. Taste and season โ€“ This bitโ€™s vital. It should taste sharp, sweet, and rich. Add more salt or vinegar if needed.
  5. Chill โ€“ Transfer to a jug, cover, and refrigerate for at least 1 hour. Overnightโ€™s even better.
  6. Serve โ€“ Pour into bowls, drizzle with more olive oil, and top with finely chopped tomato, cucumber, and pepper. Eat cold.
Mary Berry Gazpacho
Mary Berry Gazpacho

TIPS FROM MY KITCHEN

  • I use the crusty ends of my sourdough loafโ€”they soak up flavour brilliantly.
  • I strain half the soup and leave the rest for textureโ€”a happy middle ground.
  • If the tomatoes are on the fence, I roast half of them first for a richer taste.
  • Add a few ice cubes if youโ€™re in a rushโ€”makes it cold fast without watering it down too much.

STORAGE + SERVING

  • Fridge: Keeps beautifully for 2 to 3 days. The flavour actually deepens.
  • Freezer: Honestly? Donโ€™t. It goes grainy and weird. Make fresh.
  • Serve with: Crusty bread, manchego, anchovies, or a chilled glass of fino sherry. Also dreamy with garlicky prawns or tortilla Espaรฑola.

FAQs

Q: Can I use tinned tomatoes instead of fresh?
A: I tried it once. The flavourโ€™s flat and metallic. Fresh, ripe tomatoes only.

Q: Do I have to peel the tomatoes?
A: Technically no, but unpeeled tomatoes give a tougher texture. I always peelโ€”itโ€™s worth the extra step.

Q: Why does my gazpacho taste bitter?
A: Overblending olive oil can do this, especially in high-speed blenders. Add the oil after blending if this happens.

Q: Can I make it ahead?
A: Yes. In fact, I recommend it. It tastes even better the next day.

Try More Recipes:

Mary Berry Gazpacho

Course: SoupsCuisine: SpanishDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking timeminutes
Calories

130

kcal

A cool, tangy Spanish-style soup made with ripe tomatoes, cucumber, and sourdoughโ€”perfect for hot days.

Ingredients

  • 55g / 2oz white sourdough bread, crusts removed

  • 1kg / 2lb 4oz medium very ripe tomatoes, skinned

  • ยฝ 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 purรฉe

  • ยฝ tsp sugar

  • Salt and freshly ground black pepper, to taste

  • To Garnish:
  • 1 tomato, deseeded and very finely chopped

  • ยผ cucumber, peeled, deseeded, and very finely chopped

  • ยผ red pepper, deseeded and very finely chopped

Directions

  • Tear the bread into a bowl and soak with 150ml water for 10 minutes.
  • Peel and roughly chop all vegetables.
  • Add all ingredients into a blender, including the soaked bread. Season well.
  • Blend until smooth and taste for seasoning.
  • Chill for at least 1 hour.
  • Serve cold, topped with chopped garnish and a drizzle of olive oil.

Notes

  • I use the crusty ends of my sourdough loafโ€”they soak up flavour brilliantly.
  • I strain half the soup and leave the rest for textureโ€”a happy middle ground.
  • If the tomatoes are on the fence, I roast half of them first for a richer taste.
  • Add a few ice cubes if youโ€™re in a rushโ€”makes it cold fast without watering it down too much.
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