Smoked Garlic Tomato Gazpacho with Pickled Cucumber and Lemon Oil
As an eternal lover of summer, I have decided on a Gazpacho, a cold soup. I know this is an unusual choice but enjoying it in the cold, often damp Scottish weather adds a unique twist.
Imagine sitting in a cosy Scottish kitchen, perhaps with a fire crackling nearby, while outside, the weather is brisk. The vibrant red of the gazpacho contrasts sharply with the grey skies and bare trees visible through the window. The soup’s refreshing, tangy and smoky flavour offers a surprising burst of summer in the midst of winter, making it a delightful and unexpected treat.
Go on, try it!
Serves: 2
60 mins
Ingredients
- Peat’d Garlic sauce
- 2 slices of white crustless bread
- 20ml Olive oil
- 1 cucumber
- 50ml Apple cider vinegar
- 2 teaspoons Caster sugar
- 30g Almonds (flaked)
- Lemon
- Salt
Method
Step 1
For The Gazpacho: Dice white bread into cubes
Step 2
Add it to a blender along with the almonds, 20ml olive oil and 200ml of the Peat’d Garlic sauce.
Step 3
Blend until smooth and creamy.
Step 4
Chill in the fridge for an hour.
Step 5
For The Pickled Cucumber: Using a peeler, peel the cucumber lengthways into long strips.
Step 6
Add 2 teaspoons of caster sugar and 50ml apple cider vinegar. Stir until the sugar dissolves in the vinegar.
Step 7
Add the cucumber to the mix and let it marinade for an hour.
Step 8
Assembly: Pour the chilled gazpacho into a soup bowl.
Step 9
Add the juice of a small lemon to olive oil and drizzle over the top of the gazpacho.
Step 10
Add a few thin slices of the pickled cucumber to the centre of the bowl for garnish.
