Name: Gazpacho
Yield: Serves 4
Cuisine: Spanish
Ingredients: 3 dessertspoons good-quality red wine vinegar or sherry vinegar (see Suppliers. At Moro we use a slightly sweet Spanish Cabernet Sauvignon vinegar); sea salt and black pepper; 4 dessertspoons olive oil; 1 green pepper, seeded, cored and sliced; 1 kg sweet tomatoes, halved; 3 garlic cloves; 2 handfuls slightly stale white bread, with crusts removed, roughly crumbled; 2 rounded dessertspoons finely grated onion; ¾ cucumber, peeled and sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

In the same way that the almond soup ‘ajo blanco’ is a legacy of the Moors, gazpacho is a legacy of the New World when Columbus returned from his travels with tomatoes and peppers. Gazpacho is a soup that many people will be vaguely familiar with, but few people will have tasted it at its best. For us a memorable gazpacho has to be made when it is hot. Hot when the tomatoes are sweet, ripe and bursting with flavour. Hot when its refreshing deliciousness is a joy. A thicker version of gazpac