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Chef Alan CoxonThis recipe comes from Chef Alan Coxon. Alan is a food entertainer who combines a great sense of fun when cooking with his vast knowledge of food origins, ingredients and food history. Alan rose through the ranks from the four-star Loews Hotel in Monte Carlo to head chef at Europe's largest four star hotel, and is a winner of five gold medals for food sculpting. Alan has appeared in many TV programmes and is currently a chef presenter on Good Food Live on UK Food.

Alan's latest book Ready in Minutes came out last year and you can find out more about Alan, and his book, on his biography page or on his own web site

"This is one of those dishes that owes everything to the quality of the ingredients. Fresh and simple, a blitz and go - a fuss free, vitamin packed dish. It’s also great the following day, as time allows the flavours to fully emerge . . . so make plenty!"


2 slices white bread [crusts removed]
3 garlic cloves [roughly chopped]
500g [approx 6] medium vine ripe tomatoes [roughly chopped]
50 ml Virgin Olive Oil
250 ml fresh cold water
1 yellow pepper [capsicum or belle pepper] seeds removed and roughly chopped
1 cucumber [approx 12 inch] peeled and chopped
1 onion, peeled and chopped
2 tblsp [30ml] verjuice or dry sherry
Salt and Pepper


  • Place the bread and the garlic into the food processor and blitz
  • Add the olive oil and blitz
  • Now place the tomatoes, pepper, cucumber and onions into the food processor and blitz for 1-2 mins, until all is smooth. Pour into a clean bowl, add the dry sherry and water and stir well, taste and season with salt and pepper.
  • Cover and place into the refrigerator for 2 hours, to chill. When ready pour into the chilled bowls or glasses and serve preferably in a sunny and warm environment.

Chef's Tip:

If the tomatoes have good acidity but lacking in sweetness add a teaspoon of castor sugar when blitzing!

Want to add a sparkle to your Gazpacho - try using sparkling water instead of still, and only seconds before serving!

Chef Alan Coxon