GAZPACHO SOUP - COOK'S NOTES Traditionally Gazpacho soup is served as a starter and when prepared
correctly, it's an excellent choice. But it can also be served as a very
adult drink at a barbecue or when dining al fresco, an ideal alternative to
When served as a starter, in our opinion it should always be served with
fresh crusty bread. A few bowls of simple tasters to go with it transforms
this delicious soup into something quite exotic. Olives, finely sliced
spring onions, chopped hard boiled eggs and ham cubes are ideal.
See our page on making Gazpacho soup here
for the basic principles behind many gazpacho soups. The key is not to let
any one ingredient over power the overall taste. And remember, fridge
chilled soup is the coldest it should be, no ice is the rule. If the soup is
too cold the flavour is blunted, cool not ice-cool is the rule.
If you don't have sherry vinegar then wine vinegar is an ideal alternative.
Whichever you use don't overdo it, two tablespoons are about right.
Sweet (bell) peppers
Spanish extra virgin olive oil
Stale bread with the crust removed
1 to 2 maximum
Sherry vinegar (see cook's notes)
Half a teaspoon or to taste
Peel the cucumber then slice into chunks. Chop the
tomatoes (if large ones) into quarters.
Cut the peppers into half, remove the stalk, the pith and all the
seeds. Peel the garlic, top and tail it and then chop finely.
Put all the ingredients into the food processor -
you will need to do this in two batches because all the ingredients
will not fit into the food processor. Blend for at least two to
three minutes. Add the mixture into a sieve and push it through with
a spoon. Chill (covered) for three hours, garnish with whatever is
to hand then serve in individual bowls.