We went to The Potting Shed
in Crudwell for lunch on Saturday and had some really delicious gazpacho. I LOVE gazpacho, and this version looked as good as it tasted – it was decorated with watermelon chunks and nasturtium flowers. So pretty.
It's inspired me to make my own, and I found this recipe on the Guardian
website (I've discovered that there's a lot of debate about how to make the perfect gazpacho, but this one seems to be a pretty classic version): Ingredients (serves 4)
100g slightly stale crusty white bread, soaked in cold water for 20 minutes
1kg very ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste
Garnishes – see below
1. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.
2. Blend until smooth, then add the salt and vinegar to taste and stir well.
3. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.
4. Serve with garnishes of your choice: I liked diced black olives, hard-boiled egg and small pieces of cucumber and pepper; mint or parsley also works well, and many people add spring onion, cubes of Spanish ham and so on.