For summer days when the thought of getting behind the stove is too much to bear, this chilled Spanish soup makes the most of this season’s bounty. Using a mix of sweet vine and baby tomatoes, red pepper and cooling cucumber chunks, this vibrant gazpacho makes a refreshing veggie-friendly midweek supper.
- In a small bowl, mix the vinegar with 50ml (1 3/4fl oz) cold water and 1/2 tsp salt. Put the bread in the vinegar mix to soak and set aside.
- Meanwhile, put the pepper, most of the cucumber, the large and baby vine tomatoes, chilli, onion, garlic and most of the thyme leaves in a blender. Add the soaked bread, the ice and the Tabasco (if using) and blend until smooth. If you prefer a chunkier soup, blitz briefly in a food processor. Season to taste.
- Divide between 2 bowls. Chop the 6 remaining baby tomatoes and scatter over the soup. Top with the remaining chopped thyme and cucumber, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread, if you like.
Freezing and defrosting guidelines
Transfer the soup to a freezer-safe container and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight and add a splash of water to loosen, if necessary.
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