Gazpacho 

  So yesterday in London it was 37 degrees. THIRTY SEVEN. That was most definitely too hot for me and my pale, Irish/Scottish skin and temperament. I wasn’t made to cope with temperatures like that! 

So to cool down the only thing that would do was gazpacho. I’d been through chapel market in Angel the day before and spotted some beautiful on-the-vine English tomatoes sat in the sunshine. You know they’re gunna be good. 
Gazpacho is all about the tomatoes. If you haven’t got good tomatoes, don’t bother. There’s no point wandering down to your local supermarket and grabbing a pack of cold, under ripe tomatoes on the day either. Buy them early and leave them out, to ripen as the fruit they are! 

Get good tomatoes and this recipes a doddle. I’m also a baker so if you use cheap sliced white bread in this recipe I’ll excommunicate you. Gazpacho is most definitely the sum of its parts. If you buy shit ingredients you’re gazpacho will be, well, shit. All the ingredients are raw so if you don’t use quality throughout, your gazpacho will suffer.  Use the best you’ve got or can afford. 

This recipe will feed 6 people, 4 greedy bastards, or 2 very greedy bastards for 3 hot days. 

  • 150g good quality stale bread – I used a country style sourdough, crust and all. 
  • 1kg very ripe tomatoes
  • 1 red pepper
  • 1 green pepper
  • 2 garlic cloves 
  • 1 cucumber
  • 200ml extra Virgin olive oil
  • 3-4tbsp red wine vinegar/sherry vinegar
  • Basil

Tear your bread into pieces and soak in cold water for 20 minutes before starting. 

After your bread has soaked, squeeze out the excess moisture and place in your food processor or bowl. Lump up your tomatoes, peppers and cucumber and add it to the bread. You’re going to blend it so it doesn’t matter too much on the size and shape. Grate or crush your garlic. 

Blend

Add your oil in parts or stream in slowly as you’re blending to ensure it emulsifys thoroughly. 
Add some of the vinegar and a good pinch of salt. Taste and adjust. I won’t give you a measurement on salt, as its up to you to season how you like it. All I will say is: once it’s in, you can’t take it out! Season in small amounts and get someone else to try it for seasoning. 

That’s pretty much it. Piece of piss. Place in the fridge for 30 minutes before serving, or if you can’t wait like me, throw in some ice cubes. 

Drizzle with some oil and lob on some torn basil. 

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