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A Celebration Of Summer: Gazpacho Soup

A new addition to our summer menu is a chilled tomato consommé served with black olive puree and feta cheese. It’s made to a special recipe which we can’t prise out of Head Chef Luca Mason. But he has suggested a recipe for Gazpacho which you can make easily at home and is perfect as part of a picnic or to begin an alfresco dinner party.

Full of summery flavours, Gazpacho is an Andalusian dish created to stretch cheap ingredients to their limit. It’s perfect for using up a glut of ripe ingredients and best served on the day it is made. We like to use a mixture of red, yellow and orange tomatoes of different shapes and sizes to capture as many flavours as possible. What’s most important is that they’re ripe and flavoursome.

INGREDIENTS (Serves 6)

1kg mixed ripe vine tomatoes, roughly chopped

2 red peppers, deseeded and chopped

1 cucumber, chopped

2 cloves garlic, peeled

2 shallots, peeled and chopped (optional)

175ml extra virgin olive oil

2 tbsp sherry vinegar

100g sourdough bread, crust removed

Salt and pepper

Diced red pepper, cucumber and tomato to garnish

METHOD

Place the tomatoes, peppers, cucumber, shallots and garlic in a blender with the olive oil. Blend to a rough puree.

Tear the sourdough into chunks and add to the soup. Stir in and set aside for 30 minutes to allow the bread to soak in the juices.

Add the sherry vinegar and salt and pepper and return the soup to the blender. Blend again until smooth, or to your preferred consistency.

Transfer the soup to a jug, cover and chill for at least 30 minutes.

To serve, pour into bowls and scatter over finely diced red pepper, cucumber and tomato. Drizzle with extra virgin olive oil and finish with a little sea salt and black pepper.

For a little extra flourish to your garnishing, include either chopped fresh mint, diced black olives or chopped hard-boiled egg.

Serve with a Sauvignon Blanc which matches the acidity in the tomatoes and means the wine tastes fresh and vibrant. Incidentally, the Sauvignon Blanc on our wine list pair perfectly with our chilled tomato consommé.

If you’re looking for a restaurant in Worthing, please check out our main menu >

To make your reservation, simply email reservations@indigorestaurant.info or call 01903 230 451.

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