Partner and I had supper out in London one night last week, and we were served a gazpacho that was so overloaded with garlic that nothing else could be tasted at all. It got me to thinking that I could do much better at home.
A good gazpacho, in my book, should be zinging with freshness and flavour. Cucumber, tomatoes, and peppers, a touch of garlic and a slight chilli kick. It’s appeal is in it’s velvety freshness and vinegary smack. Best served chilled to within an inch of its life, spooned and scooped up with crusty wholemeal or sourdough bread.
Guess what we’re having for dinner tonight..😊