Gazpacho

Name: Gazpacho
Yield: Serves 6
Cuisine: Spain
Ingredients: salt and pepper; 1 tbsp sherry vinegar; 1 tbsp red wine vinegar; 1 fresh red pepper, seeded; 1 onion, peeled and coarsely chopped; 3 garlic cloves, peeled and chopped; 4 tbsp olive oil; 1 × 500 g tin chopped tomatoes; ½ cucumber, with half the skin and all the seeds removed; 2 slices good-quality white bread, preferably stale, crusts removed; very good-quality extra virgin olive oil; 2 hard-boiled eggs, shelled and chopped; 4 plum tomatoes, skinned, seeded and cut into small dice; 500 ml iced water; 5 mint leaves, finely shredded; 1 red onion, peeled and finely diced; olive oil; 2 slices white bread, crusts discarded, cut into small dice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Soho Cooking

By Alastair Little

Published 1999

About

One of the few ethnic communities that did not move into Soho in any force was the Spanish. There was a Spanish grocer on Old Compton Street, but that was about it. They settled around the Spanish school and church on Portobello Road instead. Maybe I’m stretching a point by including gazpacho in a book on Soho cooking, but I feel it can be justified. Firstly, this soup is a bit of a period piece: it very much belongs to the 1970s, when mass tourism to Spain introduced the British public to

Ingredients

Europe
Spain
Mediterranean
Vegetarian
Soup
Summer

Ingredients

Method