Stephanie Alexander's Gazpacho


1.5 kg ripe tomatoes, chopped
200 g lebanese or long cucumber, peeled and chopped
150 g red capsicum (pepper), chopped
2 cloves garlic, peeled
100 g crustless sourdough bread
2 cups (500 ml) cold water, plus extra if needed
3 teaspoons salt
Freshly ground black pepper or tabasco
1/2 cup (125 ml) sherry vinegar
1/2 cup (125 ml) extra-virgin olive oil


Mince or process vegetables, garlic and bread and transfer to a large bowl.

Stir in water, salt, pepper or Tabasco and vinegar.

Refrigerate for at least 1 hour (even overnight) for bread to swell and flavours to blend.

Just before serving, stir in olive oil and taste for seasoning, then season with salt and pepper.

The soup should have quite a tang to it. It may need extra water, too, depending on the bread and tomatoes used..

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