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Serves 4. From The Guardian by Felicity Cloake.


100g slightly stale white bread, soaked in cold water for 20 minutes
1kg very ripe tomatoes, diced
1 ripe red pepper, diced The recipe also calls for 1 green pepper, which we didn't have, so omitted.
1 medium cucumber, diced
2 cloves of garlic, peeled and chopped
150ml extra virgin olive oil
Salt to taste
2 tbsp sherry vinegar We didn't have this, so omitted.


  1. In a large food processor or blender, mix the tomatoes, peppers, cucumber, garlic and oil.
  2. Squeeze the water out of the bread, tear it into chunks, add it to the food processor and blend until smooth.
  3. Add the salt and sherry vinegar to taste. Stir well.
  4. Pass the mixture through a fine sieve, cover and refrigerate until well chilled.
  5. You can eat the soup as it is or garnish with diced black olives, hard-boiled egg and small pieces of cucumber and pepper.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Gazpacho in bowl