Gazpacho soup

    Posted on 19th April 2021 by Daniel Newman-Beinart



    Enjoy a smaller bowl for a starter or a larger bowl with grilled salmon and a slice of sourdough bread as a main dish.

    Ingredients: (serves 3 as a main course)


    3 salmon steaks – buy cooked or grill to serve

    3 large tomatoes

    1 red or orange pepper

    ½ cucumber (approx. 4 inches), roughly chopped

    ½ a red onion, roughly chopped

    1 large clove garlic

    Tabasco (to taste)

    2 tbsp red wine or sherry vinegar

    2 tbsp olive oil

    Small handful fresh basil leaves

    Water to adjust consistency


    Sourdough bread



    1. Cut tomatoes and scoop out the inside, then chop roughly.
    2. Put aside little bit of chopped tomato, onion, cucumber and basil to garnish.
    3. Blend the tomatoes, cucumber, garlic, pepper, onion and a little of the basil until smooth.
    4. Add the tabasco, seasoning, vinegar and olive and mix by hand.
    5. Chill for 30-60 minutes.
    6. Serve the chilled gazpacho with the freshly grilled or chilled salmon and a slice of lightly toasted sourdough bread.
    7. Enjoy!

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