Gazpacho needs to be made from fully ripe, flavour packed tomatoes if you want to get real depth the soup. When you get the ingredients right this chilled starter really is a taste of summer condensed into a bowl. Served with the garnish on the side it is elevated into a great dinner party dish.
Serves 8 as a tapa or 4 as a starter.
1 kg ripe Tomatoes
4 Spring Onions (trimmed)
3 Cloves of Garlic (peeled)
75 ml Virgin Olive Oil
2 tbsp Sherry Vinegar
Salt & Pepper
For the Garnish
2 Spring Onions (trimmed)
1/2 Red Pepper (cored and de-seeded)
1/2 Green Pepper (cored and de-seeded)
1 Hard Boiled Egg
Put the tomatoes, spring onions, garlic and cucumber into a blender and whiz to a puree. Pass through a fine sieve 2 or 3 times to make sure it is really smooth. Return the soup to the blender and, with the motot running, add the olive oil in a slow, steady stream.
Add the sherry vinegar and season with salt and freshly ground pepper. Pour into a jug and chill for at least 2 hours.
Whilst the soup is chilling make the garnish by finely dicing all the ingredients. Mix well, cover and chill until needed. You may also choose to make some croutons to add a little crunch.
To serve give the soup a quick whisk to ensure it is still well mixed and pour into serving bowls or cups. Drizzle with a little olive oil and add a grinding of black pepper. Serve with the garnish on the side to your guests can add it themselves.