Nigel Slater's gazpacho

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2-3

Dietary Vegetarian

From Nigel Slater: Eating Together

This simple, refreshing, chilled Spanish soup is perfect on a hot day. Crumbled boiled egg makes a tasty garnish.

Method

Blend most of the cucumber, peppers, tomatoes and shallots to a rough purÃ©e in a food processor, reserving a couple of chunks of each vegetable for the garnish.
Add the garlic, soaked bread, olive oil and sherry vinegar to the food processor and blend again until smooth, or to a more textured consistency if desired.
Transfer the soup to a jug, cover with cling film and chill for at least 20 minutes, or until cold.
Cut the reserved vegetables into small cubes. When ready to serve, pour the gazpacho into bowls and garnish with the vegetables.

Â½ cucumber, peeled, roughly chopped

3 garlic cloves, roughly chopped

1 large red pepper, de-seeded, roughly chopped

1 large yellow pepper, de-seeded, roughly chopped

2 banana shallots, roughly chopped

6 ripe tomatoes, roughly chopped

3 tbsp olive oil

2 tbsp sherry vinegar

100g/3Â½oz stale white bread, soaked in a little cold water

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