Gazpacho O'Clock

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8-10 people

Essentially, all I do is take all the ingredients (roughly chopped veg etc) and the seasonings, except the bread and ice cubes and blitz them up in a food processor. This should only take a few minutes to make a pulpy liquid - approximately 2 litres in volume. Check the seasoning and adjust if necessary. For instance, you may need to add more salt or pepper, oil or vinegar.

Meanwhile place the stale bread (roughly cut into chunks) onto a baking tray and into a pre-heated oven. Cook for no longer than 7-8 minutes. Take out and leave to cool for a few minutes. Once cool, place cooked bread chunks into the food processor and blitz up once again with the gazpacho liquid. This should take around 3-4 minutes.

Once pureed, remove gazpacho mix from food processor and pour into your plastic container and place in fridge until ready for use.

When preparing for immediate consumption, place one and a half ladles of gazpacho and 3 ice cubes per person into liquidiser and blitz up. If it's too thick, then let it down with a splash cold water.

Serve immediately in chilled mugs, glasses or bowls. I like to finish off my gazpacho with a little drizzle of a good quality, extra virgin olive oil.

Wine suggestion: Tio Pepe, Fino Muy Seco, Gonzalez Byass, Jerez, Spain - for me, this is a great combination and quite a 'classic' one too. It displays a truly exquisite balance of tastes and flavours that are uniquely Spanish in origin. The fresh and aromatic nature of this iconic bone-dry Sherry perfectly demonstrates Sherry's beauty, versatility and food-friendliness. A perfect combination and must always be served well-chilled. In addition, it would be worth-while to discover their "En Rama" dry Sherry, which is much more unique, flavoursome and shows real depth and character. I find Sherry amazing, especially as so many different styles can be produced by one grape variety - Palomino Fino. Another personal favourite which I suggest you try is "Vina AB" Dry Amontillado, Gonzalez Byass. It's darker and richer than the fino style, because it has been aged for longer, yet still has plenty of freshness.

Buen provecho!

In the meantime the epicurean odyssey continues...


1kg fresh tomatoes, roughly chopped

Half regular cucumber, roughly chopped

Half small red onion, roughly chopped

2 cloves garlic, roughly chopped

Half capsicum (bell peper), roughly chopped

Half red chilli, de-seeded, roughly chopped

Large pinch sea salt

6 black peppercorns

Pinch of sweet paprika (pimenton)

100ml extra virgin olive oil

100ml vinegar (I normally use either Sherry or wine vinegar)

A small handful of stale ciabatta or country-style bread, roughly chopped

Ice cubes