Chef’s seasonal recipe – Gazpacho

gazpacho

INGREDIENTS (serves 4)

  • 3 garlic cloves
  • 1 kg sweet tomatoes, halved
  • 1 green pepper, seeded, cored and sliced
  • ¾ cucumber, peeled and sliced
  • 2 rounded dessertspoons finely grated onion
  • 2 handfuls slightly stale white bread, with crust removed, roughly crumbled
  • 3 dessertspoons good-quality red wine vinegar or sherry vinegar
  • 4 dessertspoons olive oil
  • Sea salt and black pepper

METHOD

  1. Crush garlic in mortar and pestle with a good pinch of salt until you have a smooth paste
  2. Using a blender or food processor, puree all the vegetables and the bread until smooth
  3. Put ¾ of the mixture through a sieve or mouli, to give a finer texture
  4. Finish by seasoning the soup with the garlic, vinegar, oil, salt and black pepper
  5. Place in fridge for 2 hours to cool
  6. Taste again once cool, and season if required

NOTES
For a thinner soup add 4 ice cubes
For a creamier version, also blend in hard-boiled egg yolk