Ingredients
- 1 kg ripe pear tomatoes
- 1 medium cucumber
- 1 green pepper
- 1 small garlic clove
- 100 ml extra virgin olive oil
- 50 ml sherry vinegar
- 100 g day-old bread (crumb)
- Salt to taste
- Cold water if needed
Why this gazpacho works
Ripe pear tomatoes are essential: natural sweetness means no added sugar. Sherry vinegar adds depth without harsh acidity.
Texture: fine or rustic
- Strained: elegant, restaurant-style.
- Unstrained: more body, intense tomato flavour.
Classic garnish
Prepare a dice of cucumber, pepper, tomato and hard-boiled egg. Each guest tops their bowl to taste.
Storage
Keeps 2–3 days refrigerated, well covered. Stir before serving as oil may separate slightly.