Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.My friend Emma raved about this after eating it in a restaurant in Madrid. I thought it sounded great and stuck it on the menu at Le Caprice. Gazpacho is fairly ubiquitous but this makes it something special. The sorbet can be made a day or two in advance for a dinner party, and the soup itself takes no time at all.
for the gazpacho
200ml tomato juice
4 large ripe plum or round tomatoes, roughly chopped
2 red peppers, halved, seeded, stalks removed and roughly chopped
Half a small onion, peeled and roughly chopped
Half a cucumber
1 small clove of garlic, peeled and crushed
1tbsp white wine vinegar
1/2tsp cumin seeds
A good pinch of sweet paprika
1 slice of white bread, crusts removed
40ml olive oil
Salt and freshly ground white pepper
for the cucumber sorbet
100ml olive oil
1tbsp caster sugar
350ml vegetable stock
12 small Greek cucumbers, or 3 normal ones
15g mint leaves
Salt and pepper
No more than a couple of days before you want to eat the soup, make the sorbet. Split the cucumbers lengthways and scrape out the seeds with a spoon, then roughly chop the flesh. Blend the cucumber with the vegetable stock, olive oil, sugar and the mint leaves until it's the consistency you like - chunky or smooth. Season to taste and churn in an ice cream machine. Leave in the freezer until you're ready to eat the soup.
The day before you'll be eating, put all the ingredients for the soup into a bowl, cover with clingfilm and leave in the fridge. This helps the flavours merge. Liquidise in a blender until smooth and strain through a fine-meshed sieve for a smooth version, or leave as it is for a more robust soup. Chill for an hour or so.
If you like, the soup can be served with hot croutons as well as the cucumber sorbet. Fry 1cm cubes of white bread (crusts removed) in olive oil until they begin to colour, then add a clove of peeled and crushed garlic and continue frying the croutons until golden. Transfer on to kitchen paper and season with a little salt and pepper.
Serve the gazpacho in chilled soup bowls with a scoop of sorbet in the middle and, if you've made them, the warm croutons scattered on top .
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments