Helena Smith recreates Borough regular Yaiza Mora’s favourite dish using Market produce
2 garlic cloves crushed
½ a cucumber, cubed
1 green or red pepper, deseeded and sliced
1 onion, chopped
2 tbsp olive oil
1 tbsp wine vinegar
2-3 slices of stale bread
Basil leaves, to garnish
As you are chopping up the garlic, cucumber and green pepper, reserve a small quantity for a garnish—it’s key to this dish. Also keep aside some cubes of the bread to make croutons.
Score the tomatoes, then cover them in boiling water to remove the skins. Chop the tomatoes roughly and place them in a bowl with the onion, garlic, cucumber, green pepper, olive oil and vinegar. Season with salt and black pepper.
Dip the stale bread in water to soften, add to the mixture and whizz it up in a blender until smooth—you may have to do this in batches, depending on the size of your blender.
Pour the mixture into a jug and chill thoroughly, for at least 2 hours. Meanwhile, fry the remaining cubes of bread in olive oil to make croutons, then let them cool.
Place the croutons in a bowl with the reserved garlic, cucumber and green pepper. Add a few torn-up basil leaves and serve alongside the jug of chilled soup. Gazpacho looks good served in small glasses.
Recipe: Helena Smith