Camden New Journal - Recipe for Creamy Gaspacho By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 22nd August 2008

Cool delights to go with your Spanish mains

This week Clare Latimer rustles up a healthy (and one not so healthy) delicious delight from Spain

I HAVE always had a great affection for Spain ever since my godmother went out there and opened a hotel and also a launderette in the late 60s.
She was the original ‘My Beautiful Launderette!’ This was down in Torremolinos, which in those days was a little village unlike today where it is split in half by the south of Spain motorway.
Later on my parents bought a house in Majorca that we had until very recently so I really feel that I have eaten Spanish food half my life.
Here are two recipes to get you in the Spanish mood and to encourage this get out some Gypsy King music and a bottle of chilled Rose Rioja, which I will admit to drinking all through our heat wave.

Creamy Gaspacho
This is a recipe from Benjamin Urdiain who had a superb restaurant in Madrid with three Michelin rosettes.
It is the first time I have seen sherry vinegar and mayonnaise added to this famous and cooling soup.
You can garnish with finely chopped onion, green peppers, cucumber and toasted breadcrumbs if you wish.

Ingredients
Serves 4
One kilo ripe tomatoes;
125g onion, peeled;
125g green peppers, stalks removed and deseeded;
Half red pepper, stalk removed and deseeded;
200g cucumber, peeled;
One clove garlic, peeled;
125g crustless bread;
Half lemon;
One tbsp sherry vinegar;
Six fl oz olive oil;
Six fl oz cold water;
salt and freshly ground; black pepper;
One tbsp mayonnaise.

Method
Chop up the tomatoes, onion, green and red peppers, cucumber, garlic, and put into a large bowl.
Cut up the bread into cubes and add to the bowl.
Squeeze the lemon juice over the vegetables and bread.
Add the sherry vinegar, olive oil and water and then season with the salt and pepper.
Leave to marinade for 12 hours in a cool place.
To complete the soup, put it into a blender and add the mayonnaise.
Whiz until smooth. Pour through a sieve if you like it smooth. (I leave it rough to add more texture).
Check the seasoning and then chill thoroughly.
The soup must be served very cold.

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