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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.
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
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.