Fast Recipes


Australian Gourmet Traveller recipe for gazpacho.

By Lisa Featherby & Alice Storey
  • Serves 6
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  • 40 gm day-old crustless bread, coarsely torn, plus extra to serve
  • 1 garlic clove, crushed
  • 1 kg very ripe vine-ripened tomatoes (about 8), coarsely chopped
  • 1 red capsicum, seeds discarded, coarsely chopped
  • 1 telegraph cucumber (300gm), seeded, coarsely chopped
  • ½ white onion, coarsely chopped
  • 3 tsp Sherry vinegar
  • 3 tsp extra-virgin olive oil, or to taste, plus extra for drizzling
  • To serve: flat-leaf parsley and mint, torn


  • 1
    Combine bread, garlic and 200ml water in a large bowl and stand to soak (10 minutes).
  • 2
    Add vegetables and vinegar to bread mixture, season well to taste and process in batches in a blender until smooth. Transfer to a container, whisk in oil, season to taste and refrigerate until required. Serve chilled with herbs and extra bread, and drizzled with extra oil to taste.