Chilled Spanish Gazpacho
This is a truly beautiful soup for serving ice-cold during the summer and it's particularly refreshing if we're lucky enough to have hot weather.
|Need help with conversions?|
This recipe appears in Delia Smith’s Complete Cookery Course, The Delia Collection: Soup, Delia Smith's Illustrated Cookery Course and Delia's Vegetarian Collection
Begin by placing the tomatoes in a bowl and pouring boiling water over them; after a minute or two the skins will loosen and slip off very easily. Halve the tomatoes, scoop out and discard the seeds and roughly chop the flesh.
Now place the tomatoes, cucumber, spring onions, crushed garlic and chopped pepper in a liquidiser, adding a seasoning of salt and pepper, the herbs, oil and wine vinegar.
Then blend everything at top speed until the soup is absolutely smooth. (If your liquidiser is very small combine all the ingredients first, then blend in two or three batches.)
Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly – anything from 5-10 fl oz (150-275 ml) – then cover the bowl with foil and chill thoroughly.
To make the garnish, simply combine all the ingredients together with a seasoning of salt and freshly milled black pepper, and hand them round at the table together with small croutons of bread fried till crisp in olive oil, well drained and cooled.
Serve the soup with four ice cubes floating in it.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
It may sound unusual, but you really must try this cooling, summery almond soup - a Spanish classic and just the thing for lunch on a balmy day.
This deliciously light and subtle soup is incredibly easy and quick to make. However it does need some fresh British cucumbers and not the rather tasteless imported ones.
Unlike the classic gazpacho, this version includes the lovely aniseed flavours of fennel for a really Mediterranean touch. We know you'll love it and, if the weather is less than summery, it can also be served warm.
Although leeks are the traditional ingredient in a vichyssoise, the inclusion of lemon grass instead gives the soup a wonderful citrusy oriental flavour that really lends itself to serving chilled.
Most Popular recipes
Autumn apple recipes
Creole fridge pre soak
21 Oct 2014 10:47
Good Food Magazine
21 Oct 2014 10:59
|Food and travel||
20 Oct 2014 17:18
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Cheese and Onion Pie
21 Oct 2014 10:56
18 Oct 2014 18:17
20 Oct 2014 23:14
What's happening in your garden?
16 Oct 2014 23:27