Gazpacho

Name: Gazpacho
Cuisine: British
Ingredients: 1 medium red pepper; 1 medium yellow pepper; 225 g/8 oz cucumber; 115 g/4 oz shallots; 3-4 small red chillies; 15 ml/1 tsp Worcester sauce; 1 clove garlic, crushed; 600 ml/1 pt tomato juice; salt and freshly ground white pepper; salt and freshly ground white pepper

Preparation info

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This sauce is great to use with any cold fish dish, from smoked salmon to crab. Once made it will keep for up to three days in the refrigerator. It is best made at least 1 hour before needed to allow the ingredients time to infuse with the tomato juice.

Ingredients

1 medium red pepper
1 medium yellow pepper
225 g/8

Europe
United Kingdom
Fish course
Sauce
Gluten-free
Pescatarian
Basics

Method

Quarter and de-seed the peppers, and cut them into very fine dice. Cut the cucumber into fine dice, discarding the central core of seeds. Peel and finely chop the shallots. Split the chillies in half length-ways, scrape out the seeds and discard, and then finely chop them. Combine all the ingredients together with the tomato juice and season to taste.