gazpachoSeason:  Summer/Autumn

Type:  Soups

Difficulty:  Easy

Serves:  8 at home or 30 tastes in the classroom

Fresh from the garden:  tomatoes, cucumber, capsicum, chillies, garlic

Recipe source: Adapted from Stephanie Alexander’s The Cook’s Companion


  • non-slip mat & chopping board
  • 3 knives – 1 large, 1 small serrated, 1 large serrated
  • food processor
  • 1 large bowl

  • 1.5 kg tomatoes
  • 200 g cucumbers
  • 100 g red capsicum
  • 50 g green capsicum
  • 2 garlic cloves
  • 1/2 red chilli
  • 100 g crustless sourdough bread
  • 2 cups cold water
  • 3 teaspoons salt
  • freshly ground pepper or Tabasco
  • ½ cup sherry vinegar
  • ½ cup extra-virgin olive oil
What to do

  • Set out your equipment and ingredients.
  • Chop the tomatoes with the serrated knife.
  • Deseed and chop the cucumbers.
  • Deseed and chop the capsicums.
  • Peel and chop the garlic.
  • Deseed and chop the chilli.
  • Cut the bread into small cubes with the large serrated knife.
  • Put the vegetables and bread in the bowl of the food processor and roughly process – the texture should be coarse but there should not be large lumps.
  • Transfer the mixture to a large bowl and stir in the water, salt, pepper and vinegar.  Refrigerate for at least 1 hour for the bread to swell and the flavours to blend.
  • Just before serving, stir in the oil and taste for seasoning.  The soup should have quite a tang to it.

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