A MEAL YOU CAN MAKE
Gazpacho with bean toast
A chilled tomato and cucumber soup with substantial white bean toast.
About 57 minutes · 2 servings · Blender required · fridge · hob · pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 600g Tomatoes, ripe, chopped
- 150g Cucumber, peeled, chopped
- 80g Green pepper, chopped
- 5g Garlic, peeled
- 25ml Olive oil
- 15ml Sherry vinegar
- 180g Bread, 40 g for soup, remainder for toast
- 100ml Water
- 240g Tinned cannellini beans, drained
- 2g Salt
Allergens: Wheat/gluten; vinegar may contain sulphites. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~502 kcal · 20g protein · 74g carbohydrate · 16g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Wash vegetables thoroughly. Put tomatoes, cucumber, pepper, garlic, most oil, vinegar, salt, a small piece of the bread and water in a blender. Blend until smooth, then taste; add a little water only if too thick.
Chill the gazpacho
Refrigerate the soup in a covered container until cold. Keep it chilled until serving.
Make the bean toast
Toast remaining bread in the dry pan and set aside. Add drained beans and remaining oil with a splash of water; mash lightly and stir until steaming hot. Spoon onto toast.
Check and serve
Serve cold gazpacho with the warm bean toast. Refrigerate unused soup promptly; it is not a shelf-stable preserve.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 15 min · Cooking: about 7 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Andalusian-inspired · bean toast meal pairing. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.