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Chilled red pepper and watercress gazpacho

Mike Robinson from Heaven's Kitchen At Large
Mike Robinson's fabulous variation of this delicious classic soup is swirled with peppery watercress purée to give it a fiery kick

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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Serves: 4

Prep: 25 min, plus several hrs chilling

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