Spicy gazpacho

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This spicy gazpacho recipe from Agnar Sverrisson is a fiery take on the Spanish classic. It requires patience - you need to leave it in the fridge overnight - but the extra depth of flavour is worth the wait.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Food processor or blender

Method

1
Chop the tomatoes, peppers and peeled cucumber into 2.5cm pieces and add the garlic and shallot. Add the salt, sugar, cayenne, white wine vinegar and Chardonnay vinegar
2
Leave in the fridge overnight. The following day, blitz in a food processor in small batches for approximately 5 seconds
3
Pass through a fine sieve twice. Chill on ice in the fridge for 2 hours, infusing with the chopped basil and bruised stalk of lemon grass
4
Strain again and ladle a small portion into each bowl
First published in 2015

Agnar Sverrisson’s modern European food combines seasonal British ingredients with Icelandic specialities, serving rustic, Nordic-inflected plates that highlight textural contrast and clean, intense flavours.

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