Gazpacho is an ancient Spanish bread soup, possibly dating back to Roman times, which was readily adapted to include the New World tomato in the 18th century. It makes a delicious, appetite-stimulating start to a summer meal and is great in shot glasses for cocktail parties – perfect with an ice-cold Manzanilla Sherry such as Barbadillo Solear. If you don’t have time for all the peeling, seeding and dicing, throw all of the vegetables into the blender and just use the fried bread for garnish, it’ll still look good and taste great! And if you don’t have Sherry vinegar, use a mild red wine vinegar but start with half the quantity and add extra to taste, as it may be stronger.
Serves 8 as a starter
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