Gazpacho

A chilled Spanish soup best made with the ripest summer tomatoes from Tom Parker Bowles
By Tom Parker Bowles
Gazpacho
  • Rating:
  • Serves: 4 as a starter
  • Prep Time: 10 minutes plus 2 hrs chilling time
  • Effort: easy

Ingredients

  • 1 kg ripe tomatoes, skinned
  • 3 cloves garlic, roughly chopped
  • 75 ml virgin olive oil
  • 25 ml sherry vinegar

To serve

  • extra virgin olive oil
  • croutons
  • Serrano ham, diced
  • cucumber, diced
  • hard boiled eggs, peeled and chopped

Method

1. Put the tomatoes and garlic into a food processor and blend. With the engine running, slowly drizzle the olive oil down the funnel.

2. Add vinegar, salt and pepper to taste. Chill in the fridge for 2 hours.

3. To serve: ladle the soup into 4 bowls, drizzle over a little olive oil and allow guests to add their own croutons, chopped ham, cucumber and eggs.

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