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