Mary Berry Gazpacho Recipe

This Mary Berry Gazpacho is a refreshing and chilled recipe, which is made with ripe tomatoes and roasted peppers. It’s the perfect summer soup, ready in about 15 minutes, plus chilling time.

Mary Berry Gazpacho Ingredients

• 1 kg (2 lb) tomatoes, peeled, quartered, and deseeded
• 1 large Spanish onion
• 1 x 200 g jar roasted peppers (in oil or brine), drained
• 2 large garlic cloves
• 600 ml (1 pint) cold vegetable or chicken stock
• 75 ml (2 1/2 fl oz) olive oil
• 4 tbsp red wine vinegar
• juice of 1/2 lemon
• salt and black pepper

To serve:

• 1/2 cucumber, diced
• 1 small green pepper, halved, deseeded, and diced
• ice cubes
• garlic croûtons

How To Make Mary Berry Gazpacho

1. Chop and blend: Coarsely chop the peeled tomatoes, onion, drained roasted peppers, and garlic. Place them in a food processor or blender. Add the cold stock, olive oil, and red wine vinegar. Blend until the mixture is completely smooth.
2. Season and chill: Pour the puréed mixture into a large bowl or jug. Stir in the lemon juice and season to taste with salt and pepper. Cover the bowl and chill in the refrigerator for at least 1 hour.
3. Garnish and serve: Serve the gazpacho well chilled in bowls. Garnish each serving with spoonfuls of diced cucumber, diced green pepper, garlic croûtons, and a few ice cubes, if you wish.

Recipe Tips

• How to easily peel tomatoes? Score a small ‘X’ on the bottom of each tomato. Blanch them in boiling water for 30-60 seconds, then immediately transfer them to a bowl of ice water. The skins should slip off easily.
• Can I make this soup spicy? For a little kick, you can add a few dashes of Tabasco sauce or a small, deseeded fresh red chilli to the blender along with the other vegetables.
• How to get the smoothest texture? For a truly silky-smooth gazpacho, you can pass the blended soup through a fine-mesh sieve before chilling to remove any remaining seeds or tough bits.
• What if I don’t have roasted peppers from a jar? You can easily roast your own. Halve and deseed fresh red peppers, place them skin-side up under a hot grill until the skins are blackened, then let them steam in a sealed bag for 10 minutes before peeling.

What To Serve With Gazpacho

Gazpacho is a light and refreshing meal, perfectly complemented by its traditional garnishes. It’s also delicious with:

• A slice of crusty, warm bread
• A side of Spanish tortilla
• Grilled shrimp or prawns

How To Store Gazpacho

• Refrigerate: Gazpacho must be stored in the refrigerator. Keep it in a covered bowl or jug for up to 3 days. The flavours will often meld and improve overnight.
• Freeze: Freezing is not generally recommended as it can alter the fresh texture of the soup.

FAQs

• Is Gazpacho served hot or cold? Gazpacho is always served cold. It is a refreshing soup that is especially popular in the hot summer months in Spain.
• Can I make Gazpacho ahead of time? Yes, it’s an ideal make-ahead dish. It needs at least one hour to chill, but making it the day before you plan to serve it allows the flavours to develop even more.
• What’s the difference between Spanish and other onions? Spanish onions are typically larger, sweeter, and milder than regular yellow onions, which makes them perfect for using raw in dishes like gazpacho

Mary Berry’s Gazpacho Recipe

Course: SoupsCuisine: British

Servings

5

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

249

kcal

A classic, refreshing, and chilled Spanish soup, perfect for a hot summer’s day.

Ingredients

• 1 kg (2 lb) tomatoes, peeled and deseeded
  

• 1 large Spanish onion
  

• 1 x 200 g jar roasted peppers, drained
  

• 2 large garlic cloves
  

• 600 ml (1 pint) cold vegetable or chicken stock
  

• 75 ml (2 1/2 fl oz) olive oil
  

• 4 tbsp red wine vinegar
  

• juice of 1/2 lemon
  

• salt and black pepper
  

• For garnish: diced cucumber, diced green pepper, garlic croûtons, ice cubes

Directions

• Coarsely chop the tomatoes, onion, peppers, and garlic.
  
• Purée the chopped vegetables in a blender with the stock, oil, and vinegar until smooth.
  
• Pour into a bowl, stir in the lemon juice, and season with salt and pepper.
  
• Cover and chill for at least 1 hour.
  
• Serve well chilled, topped with the garnishes.