Chilled red pepper and watercress gazpacho

Method

1. To make the gazpacho: place all the ingredients in a large bowl, cover and leave to stand in the fridge for several hours.

2. Transfer to a food processor or blender with a few ice cubes and blend until smooth.

3. To make the watercress purée: blanch the watercress in boiling salted water for 20 seconds. Plunge into cold water to refresh. Drain and add the chicken stock, lemon juice and olive oil. Blend in a food processor or blender until smooth then season with salt and pepper.

4. To serve: spoon the gazpacho into a bowl, swirl the watercress purée around and decorate with chopped red pepper and a sprig of watercress.

Cook's note:
Make sure you serve this soup really cold, with little bowls of chopped cucumber and pepper, and maybe a chopped red chilli if you are feeling adventurous.

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Ingredients

For the gazpacho

250g ripe tomatoes, chopped
2 Onions, chopped
2 large red peppers, seeds removed and chopped
1/2 small Cucumber, peeled, seeds removed, and chopped
1 small garlic clove
75g white bread, crusts removed
1 lemon
4 tbsp Olive oil
100ml water
splash sherry vinegar
ice cubes

For the watercress purée

100g Watercress
50ml cold chicken stock
1/2 lemon, juice only
splash Olive oil

To garnish

chopped red pepper
sprig Watercress

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