Wash the tomatoes and chop them roughly. Deseed the pepper and cut it into pieces, dice the cucumber, and peel the onion and garlic.
Put the tomatoes, pepper, cucumber, onion and garlic in a blender. Add the olive oil, red wine vinegar, sea salt and ice-cold water.
Blend everything vigorously until the gazpacho is smooth and creamy. If you like it finer, push it through a sieve.
Taste the soup and chill for at least 1 hour. In the fridge it takes on a rounder, more harmonious flavour.
Stir briefly once more before serving. If needed, adjust with a little sea salt or a dash of red wine vinegar.
Serve ice-cold and garnish with a little olive oil and finely diced cucumber if you like.
Good to know
When it's hot, I want something that tastes fresh and doesn't weigh me down. That's exactly what gazpacho is for: cool, clear and ready in a few minutes.
Swaps
Vine tomatoes → ripe beef tomatoes (often milder and a little sweeter) | red wine vinegar → sherry vinegar (classically Andalusian, often a little rounder) | onion → shallot (usually finer and milder) | olive oil → avocado oil (milder flavour, similarly smooth texture)
Allergens
The recipe is naturally vegan and free from the most common allergens. Raw onion, garlic and vinegar can taste quite sharp for sensitive children or people with a sensitive stomach; during pregnancy, thoroughly washed veg and good chilling are important.
