Cool Summer Gazpacho

Cool and refreshing, this soup is perfect for lunch on a hot summer day!


  • 3 slices white bread
  • 3 cloves garlic
  • 3 Tbl olive oil
  • 500 g tomatoes
  • 1 red or green pepper
  • 1 cucumber
  • 1 onion
  • 2 Tbl sherry vinegar
  • 500mL water
  • pinch of salt and freshly ground black pepper


  • 1 chopping board
  • 1 medium-sized knife
  • 1 blender
  • 1 large strainer
  • 1 large bowl


  1. Preheat oven to 350°F.
  2. Cut one slice of bread into cubes and toast in oven until golden around the edges.
  3. Break the remaining slices of bread into pieces and set aside.
  4. Wash all vegetables and cut into large pieces, removing seeds.
  5. Cut 1/3 of vegetable pieces into small cubes. Set aside and reserve for garnish.
  6. Puree the cloves of garlic in the blender with a pinch of salt. Gradually add the olive oil, and then the pieces of bread.
  7. Add vegetables, a few pieces at a time, and puree until smooth.
  8. Pass this mixture through a sieve, and dilute with sherry vinegar and 500 mL (about 2 cups) of water.
  9. Rest gazpacho in refrigerator for 2 hours before serving to allow the flavours to develop.
  10. Before serving, stir the mixture thoroughly and season to taste with a pinch of salt and some freshly-ground black pepper.
  11. Serve cold with the remaining vegetable cubes and toasted cubes of bread.

Recipe courtesy of Chefs Jane Cornborough and Tyler Shedden