Chilled red pepper gazpacho with watercress purée

A vibrantly coloured chilled soup from Mike Robinson. It's packed full of wonderful flavours reminiscent of summer holidays and lazy lunches by the beach
By Mike Robinson
Chilled red pepper gazpacho with watercress purée
  • Rating:
  • Serves: 2
  • Prep Time: 10 minutes plus 2-4 hrs chilling time
  • Effort: easy

Ingredients

For the gazpacho

  • 250 g ripe tomatoes, ,chopped
  • 2 medium onions, chopped
  • 2 large red peppers, deseeded and chopped
  • 0.5 small cucumber, peeled, halved, deseeded and chopped
  • 1 small clove garlic
  • 75 g white bread, crust removed
  • 1 lemons
  • 4 tbsp olive oil
  • 100 ml cold water
  • 2 tbsp sherry vinegar
  • 1 handfuls ice cubes

For the watercress purée

  • 100 g watercress
  • 50 ml chicken stock, cold
  • 01/2 lemons, juice only
  • 1 tbsp olive oil

For the garnish

  • 1 red peppers, chopped
  • 1 sprig watercress

Method

1. Place all the gazpacho ingredients in a large mixing bow, season, stir well and cover with cling film. Chill in the fridge for several hours to allow the flavours to develop.2. Spoon the gazpacho mixture into a blender and processs, with a few ice cubes, until smooth.3. Bring a pan of salted water to the boil and blanch the watercress for 20 seconds. Plunge into cold water to refresh.4. Place the watercress in the washed-out blender, add the cold chicken stock, lemon juice and olive oil and blend until smooth. Season to taste.5. To serve, spoon the gazpacho into a bowl, swirl the watercress purée in, and decorate with chopped red pepper and watercress sprigs.

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