Emily Hartwood This Mary Berry Gazpacho Recipe is inspired by the sun-drenched flavors of southern Spain. It is a vibrant and refreshing recipe, which calls for ripe summer tomatoes and savory roasted peppers. It’s a classic, foolproof recipe, ready in about 1 hour 15 minutes (including chilling time).
Mary Berry Gazpacho Recipe Ingredients
- 1 kg (2 lb) ripe tomatoes
- 1 large Spanish onion, coarsely chopped
- 1 jar (200 g) roasted peppers (in oil or brine), drained
- 2 large garlic cloves, peeled
- 600 ml (1 pint) cold vegetable or chicken stock
- 75 ml (2 1/2 fl oz) extra virgin olive oil
- 4 tbsp red wine vinegar
- Juice of 1/2 lemon
- Salt and freshly ground black pepper
To Serve:
- 1/2 cucumber, finely diced
- 1 small green pepper, halved, deseeded, and diced
- Ice cubes
- Garlic croûtons
How To Make Mary Berry Gazpacho
- Peel the tomatoes: This is the secret to a professional, silky-smooth soup. Start by cutting the cores from the tomatoes and scoring a small “X” on the base of each. Immerse them in a bowl of boiling water for 8–15 seconds until the skins start to split. Transfer them immediately to a bowl of ice-cold water. Once cool enough to handle, the skins will slip right off. Quarter the peeled tomatoes and remove the seeds before moving to the next step.
- Combine the base: Place the prepared tomatoes, the chopped Spanish onion, the drained roasted peppers, and the garlic cloves into a food processor or a high-speed blender.
- Purée with liquids: Pour in the cold stock, olive oil, and red wine vinegar. Blend the mixture on high speed until it is completely smooth and uniform in color. The roasted peppers are the professional secret here—they provide a deep, smoky sweetness that balances the acidity of the fresh tomatoes.
- Season and brighten: Pour the soup into a large glass bowl. Stir in the fresh lemon juice and season generously with salt and black pepper. Give it a quick taste; the flavors should be bright and punchy.
- The essential chill: Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. Chilling is the most important step of the process, as it allows the raw onion and garlic flavors to mellow and the soup to reach its most refreshing temperature.
- Garnish and serve: When you are ready to eat, ladle the chilled soup into bowls. Top each serving with spoonfuls of diced cucumber and green pepper for a lovely crunch. Add a few garlic croûtons and—for an extra-cold experience—a couple of ice cubes to each bowl before serving.
Recipe Tips
- How to get the best color: Using jarred roasted red peppers ensures the gazpacho has a beautiful, deep orange-red hue. If you use green peppers in the blend, the soup can turn a muddy brown color.
- Why seeding is vital: Tomato seeds can be bitter and create a gritty texture. Removing them ensures your gazpacho is as smooth as a restaurant-quality purée.
- Choosing the right oil: Since this is a raw soup, the flavor of the olive oil will shine through. Use a high-quality extra virgin olive oil with a fruity or peppery finish for the best results.
- Can I use canned tomatoes: While fresh is best for gazpacho, you can use high-quality canned plum tomatoes in a pinch. However, you will miss that specific “garden-fresh” aroma that defines the dish.
What To Serve With Mary Berry Gazpacho?
This Mary Berry Gazpacho Recipe is a vibrant, refreshing main or starter that needs a crunchy or savory pairing! A side of Garlic Croûtons is the quintessential choice for adding a satisfying snap to the smooth soup. For a balanced lunch, a side of Spanish Tortilla or a plate of Serrano Ham and Manchego Cheese adds a lovely protein boost that pairs perfectly with the chilled tomatoes! A slice of Warm Crusty Bread or a glass of Chilled Fino Sherry pairs wonderfully with the tangy red wine vinegar and lemon notes.
How To Store Mary Berry Gazpacho
- Refrigerate: Store the gazpacho in an airtight container in the fridge for up to 2–3 days. In fact, many people believe it tastes even better on the second day after the flavors have fully married.
- Avoid Freezing: We do not recommend freezing gazpacho. The fresh vegetables and emulsion of oil and stock will separate and lose their crisp, clean texture upon thawing.
- Serving Tip: Always give the soup a vigorous stir before serving, as the olive oil may settle at the top during storage.
Mary Berry Gazpacho Nutrition Facts
- Calories: 249 (for 4 servings) / 166 (for 6 servings)
- Total Fat: 18 g
- Cholesterol: 0 mg
- Sodium: 520 mg
- Total Carbohydrates: 14 g
- Dietary Fiber: 4 g
- Protein: 3 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is gazpacho supposed to be thick or thin?
It is a matter of preference! Mary Berry’s version is relatively light. If you prefer a thicker, more traditional u0022Salmorejou0022 style, you can blend a slice of stale white bread (crusts removed) into the soup with the vegetables.
What is a Spanish onion?
Spanish onions are larger and slightly sweeter than standard yellow onions, making them perfect for raw applications like gazpacho where you want flavor without too much u0022bite.u0022
Can I make this spicy?
While you can skip it if you are in a rush, the skins can create u0022fleckedu0022 texture that isn’t as pleasant. For the most authentic experience, the boiling water method is highly recommended.
Mary Berry Gazpacho Recipe
Course: SoupsCuisine: Spanish-BritishDifficulty: Easy6
servings15
minutes166
kcalThis Mary Berry Gazpacho Recipe is a sophisticated and effortless chilled soup featuring a silky blend of fresh tomatoes, roasted peppers, and zesty aromatics.
Ingredients
1 kg ripe tomatoes, peeled and seeded
1 Spanish onion and 2 garlic cloves
200 g jar roasted peppers
600 ml vegetable stock
75 ml olive oil
4 tbsp red wine vinegar
Lemon juice, salt, and pepper
Cucumber, green pepper, and croutons for garnish
Directions
- Peel, seed, and quarter the tomatoes using the boiling water method.
- Coarsely chop the onion, garlic, and roasted peppers.
- Place vegetables, stock, oil, and vinegar in a blender; process until smooth.
- Stir in lemon juice and season with salt and pepper to taste.
- Cover and chill in the refrigerator for at least 1 hour.
- Prepare the garnishes (diced cucumber, pepper, and croutons).
- Serve the soup in chilled bowls with garnishes and ice cubes if desired.
Notes
- Using high-quality red wine vinegar is the best way to achieve the characteristic tang that makes gazpacho so addictive.
- Chilling the soup for a full hour is the secret to allowing the sharp flavors of raw garlic and onion to mellow into the tomato base.
- Removing the tomato seeds is essential for a professional, velvet-like consistency that won’t require straining.
