Creamy Bacon Mushroom Soup
Silky mushroom soup with smoky bacon and rich savoury depth, perfect for cosy lunches or starters.
Classic Gazpacho
Gazpacho is a classic Andalusian cold soup made with ripe tomatoes, cucumber, peppers, and garlic blended until silky smooth.
It is light, vibrant, and perfect for warm weather lunches or as a starter, served ice-cold with simple crunchy garnishes.
Ingredients
- to garnish Tomato finely diced
- 800 g Tomatoes ripe, roughly chopped
- Salt, to taste
- Black Pepper, to taste
- 40 g Stale Bread optional, for body
- 1.5 tbsp Sherry Vinegar or red wine vinegar
- 120 ml Water cold, adjust to texture
- 1 Red Bell Pepper chopped
- 3 tbsp Olive Oil extra virgin
- 1 clove Garlic minced
- 1 medium Cucumber peeled and chopped
- to garnish Cucumber finely diced
Method
15m1h 15m
- Add tomatoes, cucumber, pepper, garlic, olive oil, vinegar, optional bread, and a pinch of salt to a blender.
- Blend until very smooth, adding cold water as needed to reach your preferred consistency.
- Taste and adjust with extra salt, pepper, or vinegar.
- Pass through a fine sieve if you want an ultra-smooth finish.
- Chill for at least 1–2 hours until very cold.
- Serve in bowls or glasses with diced cucumber and tomato garnish.
Notes
Use very ripe tomatoes for best sweetness and colour.
Chill thoroughly before serving so flavours fully develop.
Adjust vinegar and salt at the end once cold, as flavour changes with temperature.
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