Chilled Spanish Gazpacho

Serves 6. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Vegetarian

This recipe is from The Delia Collection: Soup.

This is a truly beautiful soup for serving ice-cold during the summer and it's particularly refreshing if we're lucky enough to have hot weather.

However, please don't attempt to make it in the winter as the flavourless imported salad vegetables will not do it justice.

The Delia Online Cookery School: Watch how to skin and de-seed tomatoes in our video on this page.

Got a question on Delia's recipes? Ask Lindsey

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Freezing Gazpacho

Asked by: Elizabeth

Can I freeze Delia's Spanish Gazpacho recipe? Thanks

Answered by Lindsey: Hello, Yes you can freeze it. Leave some space in the bag/box for expansion. Once defrosted it may need blending in the processor or with an electric hand blender to make the consistency the same, as it was when you first made it. Best wishes Lindsey

Method

Begin by placing the tomatoes in a bowl and pouring boiling water over them; after a minute or two the skins will loosen and slip off very easily.

Halve the tomatoes, scoop out and discard the seeds and roughly chop the flesh. Click the video on this page to watch how to do this. Now place the tomatoes, cucumber, spring onions, crushed garlic and chopped pepper in a liquidiser, adding a seasoning of salt and pepper, the herbs, oil and wine vinegar.

Then blend everything at top speed until the soup is absolutely smooth. (If your liquidiser is very small combine all the ingredients first, then blend in two or three batches.) Taste to check the seasoning and pour the soup into a bowl. Stir in a little cold water to thin it slightly – anything from 5-10 fl oz (150-275 ml) – then cover the bowl with foil and chill thoroughly.

To make the garnish, simply combine all the ingredients together with a seasoning of salt and freshly milled black pepper, and hand them round at the table together with small croutons of bread fried till crisp in olive oil, well drained and cooled.

Serve the soup with four ice cubes floating in it.