We’re pretty excited today because we’ve just picked up another lovely new recipe from expert Chef Liam at The Castle at Taunton. Today, Liam shows us how to make Cold Gazpacho Soup. We love this idea because it’s a perfect lunch time snack and great for the those summer months! This could be a perfect summer wedding starter, so why not try it out for yourself first?
Cold Gazpacho Soup
Ingredients
- 1 small or 1/2 large onion
- 15 ripe beef tomatoes
- 1 clove of garlic
- 6 red peppers
- 1 cucumber
- Sherry vinegar, salt, cayenne pepper and sugar
Method
- Chop all ingredients roughly and place together in a bowl.
- Blend in a food processor and pass through a fine sieve. Season with salt and pepper and leave overnight.
- To finish, season with salt, cayenne pepper and vinegar to taste.
- Serve ice cold garnished with sour cream (optional).
- All vegetables must be ripe and left for 6 hours to marinate before serving. For our garnish, we stuffed a baby red pepper with ratatouille and dressed with basil pesto and fresh basil leaf.
Chef’s Tip
If you’re left with lots of Gazpacho, you can use it with pasta the next day. When heating Gazpacho, it might separate so add some cream or have it with cold pasta – even better!
Mmmmmm…. Sounds just lovely! Does anyone have a good homemade bread recipe?
