Mary Berry’s Gazpacho is made with white sourdough bread, ripe tomatoes, cucumber, garlic, red pepper, banana shallot, extra-virgin olive oil, and white wine vinegar. This delicious gazpacho recipe creates a refreshing, chilled soup that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
This Gazpacho Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Gazpacho Ingredients:
- 55g / 2oz white sourdough bread, crusts removed
- 1kg / 2lb 4oz 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
- Salt and freshly ground black pepper, to taste
To Garnish:
- 1 tomato, deseeded and very finely chopped
- ¼ cucumber, peeled, deseeded, and very finely chopped
- ¼ red pepper, deseeded and very finely chopped
How To Make Mary Berry Gazpacho?
- Soak the Bread: Tear the bread into pieces and place it in a bowl. Add 150ml / ¼ pint water and leave to soak for 10 minutes.
- Prepare the Tomatoes: Cut each tomato in half, discard the hard central stem, keeping the seeds, and slice the tomatoes into quarters.
- Blend the Ingredients: Place the tomatoes, cucumber, garlic, pepper, shallot, oil, vinegar, tomato purée, and sugar into the bowl with the soaked bread. Season well with salt and freshly ground black pepper. Use an electric hand blender or food processor to blend until smooth.
- Chill the Soup: Pour the soup into a jug and chill in the fridge for 1 hour.
- Serve: Spoon the gazpacho into bowls, drizzle with olive oil, and garnish with the chopped vegetables. Serve well chilled.
Recipe Tips
- Pick Ripe Tomatoes: Use the ripest tomatoes for the best taste. If they aren’t ripe, your gazpacho won’t be as flavorful.
- Serve Cold: Gazpacho tastes best when it’s really cold. Chill it for at least an hour, or longer if possible.
- Make It Smoother: If you like a smooth soup, strain it after blending to remove seeds and pulp.
- Season Well: Don’t forget to add enough salt and pepper. Good seasoning makes all the difference.
- Garnish Last Minute: Add the chopped veggies right before eating so they stay crisp and fresh.
What To Serve With Gazpacho?
This refreshing and smooth gazpacho pairs well with crusty bread, grilled vegetables, cheese-topped crostini, or avocado salad. It can also be served alongside a light green salad, shrimp skewers, stuffed olives, or Spanish tortilla for a light and healthy meal.
How To Store Leftovers?
- Refrigerate: First, let the leftover gazpacho cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate. It will keep fresh for up to 3 days.
- Freeze: Gazpacho is not recommended for freezing because the texture of the vegetables can become mushy when thawed. It’s best enjoyed fresh or after a short time in the fridge.
Mary Berry Gazpacho Nutrition Facts:
Serving Size: 1 bowl (2 cups)
- Calories: 130 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 610mg
- Potassium: 0mg
- Total Carbohydrate: 17g
- Dietary Fiber: 3g
- Sugars: Not specified
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Chicken Noodle Soup
- Mary Berry Vegetable Soup
- Mary Berry Mushroom And Leek Soup
- Mary Berry Creamy Asparagus Soup
Mary Berry Gazpacho
Description
Mary Berry’s Gazpacho is made with white sourdough bread, ripe tomatoes, cucumber, garlic, red pepper, banana shallot, extra-virgin olive oil, and white wine vinegar. This delicious gazpacho recipe creates a refreshing, chilled soup that takes about 1 hour and 15 minutes to prepare and can serve up to 4 people.
Ingredients
To Garnish:
Instructions
- Soak the Bread: Tear the bread into pieces and place it in a bowl. Add 150ml / ¼ pint water and leave to soak for 10 minutes.
- Prepare the Tomatoes: Cut each tomato in half, discard the hard central stem, keeping the seeds, and slice the tomatoes into quarters.
- Prepare the Tomatoes: Cut each tomato in half, discard the hard central stem, keeping the seeds, and slice the tomatoes into quarters.
- Chill the Soup: Pour the soup into a jug and chill in the fridge for 1 hour.
- Serve: Spoon the gazpacho into bowls, drizzle with olive oil, and garnish with the chopped vegetables. Serve well chilled.
Notes
- Pick Ripe Tomatoes: Use the ripest tomatoes for the best taste. If they aren’t ripe, your gazpacho won’t be as flavorful.
- Serve Cold: Gazpacho tastes best when it’s really cold. Chill it for at least an hour, or longer if possible.
- Make It Smoother: If you like a smooth soup, strain it after blending to remove seeds and pulp.
- Season Well: Don’t forget to add enough salt and pepper. Good seasoning makes all the difference.
- Garnish Last Minute: Add the chopped veggies right before eating so they stay crisp and fresh.