This is Darren Marshall (Head Chef at Island Grill, overlooking Hyde Park)’s recipe for gazpacho. It is the one his wife’s family makes at home in Galicia (North of Spain).
Serves 4
½ onion
2 cloves of garlic
½ cucumber
6 ripe plum tomatoes
75ml olive oil
75ml water
2tblsp sherry vinegar
small handful of basil
Lightly cook the onions and garlic in a pan, then mix all of the ingredients together, leave to stand overnight and blitz the mix in a blender. I like to leave it quite chunky and rustic. Serve it with some slightly stale bread.
You can also add a little white crab meat if you wish.
