Gazpacho

It’s a mid summer morning here and the temperature has already hit 22 degrees. Given we are on top of the second highest hill in Brittany that is unusually warm for us. With two hardworking builders busy installing our new dining room roof, I have decided to offer them a gazpacho soup to cool their jets over lunch. 

The gardens and markets are deluged with beautiful ripe tomatoes at the moment and it is a delicious soup served cold. 

You will need (serves 8)

8-10 ripe large tomatoes deseeded and chopped 

1 clove garlic

1 onion chopped

1 cucumber chopped

1 sweet red pepper deseeded and chopped

2 stalks celery chopped 

2 Tbsps fresh chives to serve

Balsamic vinegar to taste 

Lemon juice to taste

Salt & pepper to taste

6 drops of Tabasco

METHOD

Combine all ingredients. Blend to desired consistency. Place in a non metal, non reactive storage container. Cover tightly and refrigerate allowing flavours to blend and develop. Can be made the day before. 

Serve the soup ice cold with chopped chives and a few drops of olive oil on top. 



This has also got to be one of the healthiest and easiest recipes for the summer! Enjoy!