Fresh Gazpacho

Your summer needs more Gazpacho, we're sure of it.

Gazpacho requires no stovetop (whatsoever!), no time (well, 5 minutes) and is out-of-this-world good. Where has it been your whole life? We were wondering the same. 


400g ripe large tomatoes, halved and cored
1/2 cucumber (150g or so), peeled and chopped
1 green pepper, cored
1 clove garlic, peeled
2 tbsp olive oil
2 tbsp sherry vinegar
3/4 tsp salt
Pinch of pepper
100g day-old bread (optional but trust us)


Toss everything into a blender (except for the mixed cherry tomatoes). Blend on high for 2 minutes, until smooth. Taste and season for salt and pepper and adjust to taste. Enjoy right away or refrigerate for a couple hours, until completely chilled. Serve topped with mixed cherry tomatoes and a drizzle of olive oil.