Gazpacho, a refreshing chilled soup made with raw vegetables is the perfect way to really enjoy the natural flavours from your home-grown veggie garden. A good tip is to invest in a light yet fruity olive oil and a good sherry vinegar, preferably aged, to enhance the flavours.
Yields 4 servings
Ingredients 2 cloves garlic 1 large green bell pepper, seeded and coarsely chopped 6 large very red, ripe tomatoes ½ cucumber, peeled and deseeded ¼ medium red onion, roughly chopped 8cm piece of day-old baguette ½ cup of good-quality, light extra-virgin olive oil 2Tbs cherry vinegar 2 tsp Maldon salt Freshly ground black pepper Small handful of diced cucumber 6 sprigs of fresh coriander
Method1 Using a mortar and pestle, pound the garlic to a paste with 1/2 teaspoon of salt. 2 Put the garlic, green pepper, tomatoes, cucumber, onion, bread, olive oil, vinegar, and salt in a food processor and process until completely smooth. 3 Pass the gazpacho through a sieve, pressing on it with the back of a wooden spoon. 4 Adjust seasoning to taste, bearing in mind that the flavours will develop as it is left to chill. 5 Chill the gazpacho for at least 3 hours before serving. (If making the gazpacho a day ahead, add the garlic 2 to 3 hours before serving, lest it overwhelm the other flavours.) 6 To serve garnish with diced cucumber and a few sprigs of coriander.