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Tom Parker Bowles
Tom Parker Bowles from Market Kitchen
A chilled Spanish soup best made with the ripest summer tomatoes from Tom Parker Bowles
 

Gazpacho

Method
 
1. Put the tomatoes and garlic into a food processor and blend. With the engine running, slowly drizzle the olive oil down the funnel.

2. Add vinegar, salt and pepper to taste. Chill in the fridge for 2 hours.

3. To serve: ladle the soup into 4 bowls, drizzle over a little olive oil and allow guests to add their own croutons, chopped ham, cucumber and eggs.

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easy
 
Serves: 4 as a starter
Prep: 10 min, plus 2 hrs chilling time
 
 

Ingredients

 1kg ripe Tomatoes, skinned
3 garlic cloves, roughly chopped
75ml virgin olive oil
25ml sherry vinegar

To serve

extra virgin olive oil
croutons
Serrano ham, diced
Cucumber, diced
hard boiled Eggs, peeled and chopped

 

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