Gazpacho

Ingredients

• 2 cloves garlic, peeled and halved
• 1 onion, peeled and quartered
• 30g cucumber, peeled and cubed
• 40g red pepper, cubed
• 500g tomatoes, cubed
• 20g white sandwhich bread, cubed
• 60ml water
• 3 tbsp olive oil
• 1 tbsp sherry vinagar
• Croutons

Directions

• Place the garlic in saucepan just covered with cold water, and bring to the boil.
• Once boiling, turn off the pot and leave to cool.
• Place the cloves and all the ingredients except the croutons into a blender, and blend to smooth.
• Pass through a fine seive, and chill before serving with the croutons.

Another cold soup recipe comes from Ferran Adria’s cookbook, The Family Meal. Which contains the meals served at elBulli for their staff meals. It’s brilliant as it’s easy to make well in advance.