Brasserie Blanc


100g stale crusty white bread, soaked in cold water for 20 mins
1kg very ripe tomatoes, diced
1 Ripe red pepper
1 Ripe green pepper
1 Medium cucumber, peeled and diced
2 Cloves of garlic, peeled and crushed
150 ml extra virgin olive oil
2 tbsp sherry vinegar
salt (to taste)


Serves 4

This is a fabulous gaspacho for which we use the fat Marmande variety – this has a lovely ratio of acidity and sweetness and lends great colour to the dish.

  1. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil tin the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into t chunks, and add to the mixture.
  2. Blend until smooth, then add the salt and vinegar to taste and stir well.
  3. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.
  4. Serve with garnishes of your choice: I liked diced black olives, hard-boiled egg and t small pieces of cucumber and pepper; mint or parsley also works well, and many t people add spring onion, cubes of Spanish ham and so on.
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