Name: Clear Jellied Gazpacho
Yield: Serves 4
Cuisine: Spanish
Ingredients: salt and freshly ground white pepper; 6 large ripe plum or round tomatoes, roughly chopped; 1 small clove garlic, crushed; 2 tsp chopped chives; ⅓ cucumber, seeded and finely diced; 200 ml (7 fl oz) tomato juice; 2 tomatoes, skinned, seeded, and finely diced; 2½ red peppers, seeded and roughly chopped; ½ red pepper, seeded and finely diced; ½ small onion, roughly chopped; 1 tbsp white wine vinegar; 1 tbsp olive oil; ½ tsp cumin seeds; 3 leaves of gelatine; good pinch of sweet paprika; ⅔ cucumber, peeled and roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

GAZPACHO VARIES FROM REGION TO REGION, and is probably Spain’s best-known contribution to gastronomy. The original version, ajo bianco, was of Moorish origin and contained garlic, almonds, bread, olive oil, vinegar, and salt. When tomatoes were discovered in the conquest of South America, they were added to the soup. Peppers and cucumber joined in later, and it became the dish we know now. Although I love the original, this is a nice, refined version that’s slightly removed from its