recipe comes from Chef Alan Coxon. Alan is a
food entertainer who combines a great sense of fun when
cooking with his vast knowledge of food origins, ingredients
and food history. Alan rose through the ranks from the
four-star Loews Hotel in Monte Carlo to head chef at
Europe's largest four star hotel, and is a winner of
five gold medals for food sculpting. Alan has appeared
in many TV programmes and is currently a chef presenter
on Good Food Live on UK Food.
latest book Ready
in Minutes came out last year
and you can find out more about Alan, and his book,
on his biography
on his own web site www.alancoxon.com
is one of those dishes that owes everything to the quality
of the ingredients. Fresh and simple, a blitz and go
- a fuss free, vitamin packed dish. Its also great
the following day, as time allows the flavours to fully
emerge . . . so make plenty!"
slices white bread [crusts removed]
3 garlic cloves [roughly chopped]
500g [approx 6] medium vine ripe tomatoes [roughly
50 ml Virgin Olive Oil
250 ml fresh cold water
1 yellow pepper [capsicum or belle pepper] seeds removed
and roughly chopped
1 cucumber [approx 12 inch] peeled and chopped
1 onion, peeled and chopped
2 tblsp [30ml] verjuice or dry sherry
Salt and Pepper
the bread and the garlic into the food processor and
the olive oil and blitz
place the tomatoes, pepper, cucumber and onions into
the food processor and blitz for 1-2 mins, until all
is smooth. Pour into a clean bowl, add the dry sherry
and water and stir well, taste and season with salt
and place into the refrigerator for 2 hours, to chill.
When ready pour into the chilled bowls or glasses
and serve preferably in a sunny and warm environment.
the tomatoes have good acidity but lacking in sweetness
add a teaspoon of castor sugar when blitzing!
to add a sparkle to your Gazpacho - try using sparkling
water instead of still, and only seconds before serving!