I love a cold soup and one of my all time favourites is Gazpacho. This is a Stephanie Alexander recipe with ….. a few tweeks….. sorry Stephanie.

The quality of the tomatoes, sherry * tweek – I used pomegranate vinegar – vinegar and oil is what makes a splendid rather than an ordinary Gazpacho.

I use a meat mincer for the vegetables, but a food processor will do. The texture should be coarse but there should not be large lumps.

1.5 ripe tomatoes, chopped

200 g Lebanese or long cucumber, chopped

150 g red pepper, chopped

2 cloves of garlic -*tweek – I use more garlic

100g crust less sourdough bread

2 cups cold water

3 teaspoons salt

Freshly ground black pepper or Tabasco ( I prefer the Tabasco for a little hit be careful not to overdo it.)

½ cup sherry vinegar

½ cup extra virgin olive oil

Mince or process vegetables, garlic and bread and transfer to a large bowl. Stir in water, salt, pepper and vinegar. Refrigerate for at least 1 hour for bread to swell and flavours to blend. Just before serving, stir in oil and taste for seasoning. The soup should have quite a tang to it. I have found the soup is even better the next day.

The bowl and plate are from mud.



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