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

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