Gazpacho – the only soup for summer. All of your favourite summer salad ingredients in one refreshing hit of sunshine in a bowl (or glass if you’re going traditional). This one here is spiked with fennel and maple-smoked olive oil which isn’t classic but came about after needing to use up on old bulb of fennel. The taste of tomato and fennel is irresistible and adds extra herby freshness to this already delicious dish.
Gazpacho has humble origins as an Andalusian peasant dish but has now turned into something of a gastronomical playground as it is now transformed into hipster foams and ice creams. This recipe really is the epitome of summer eating; the season of easy, lazy, fresh food that primes your immune system for later seasons.
I used a high quality maple-smoke olive oil to finish the soup off to emulate summery BBQ vibes. This isn’t necessary and if you don’t have any in your cupboard (I realise its quite niche), then don’t let it put you off making this recipe, just use a drizzle of good quality olive oil instead. The only magic formula for Gazpacho is to use the best possible ingredients you can find as there is no hiding. Start with the ripest tomatoes that are in peak season and you’re already onto something delicious.