FROM THE UNION KITCHEN: Gazpacho

Posted: 23rd June 2020Tags:

Gazpacho… very popular in the summer on our terrace and it will be making an appearance very soon! Not long now folks, until you can sip gazpacho and rosé with us in sunny Soho. In the meantime, if you fancy making it yourself this is our Union recipe. Use the ripest and tastiest tomatoes you can find, or it’s not worth making, and the macerating is very important for all those flavours to get to know each other.

To make sure you’re staying in-the-know about all things food related at the Club, make sure you are following Carolyn and the Union kitchen on instagram @unionsoho.kitchen

Makes 6 generous portions.

  • 1kg ripe red tomatoes
  • 1 cucumber
  • 1 red pepper
  • 1/2 brown onion
  • 3 cloves of garlic
  • 1 red chilli
  • 150g stale sourdough or farmhouse bread, crusts removed
  • 1/2 tablespoons sherry vinegar
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 200ml tomato juice

 

Have a large bowl ready to put all your chopped ingredients in.

Take the core out of the tomatoes and roughly chop. Peel the cucumber and chop the same size, leaving the seeds in. Chop the red pepper, onion, garlic and chilli (deseed) and add. Tear up the bread, add to the vegetables with the olive oil, vinegar, salt and pepper.

Mix well and leave to macerate overnight in the fridge or 4 hours at room temperature.

Blend in batches in an upright blender, using the tomato juice to help it along. Blend nice and smooth, check the seasoning and add a dash of Tabasco if desired.

Finish off with some diced peppers and cucumber and a swirl of olive oil.