For six people
How to make:
Place the vegetables in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar sweet paprika and a couple of tablespoons of olive oil and mix well, I use my hands. Cover and put in the fridge, Leave to marinade for at least 1 hour or even better overnight.
Put the whole mixture into a blender and blend until smooth. You want it think rich and smooth, if its not rich enough add some more olive oil. You can also add a little more vinegar but make sure you taste it, you don’t want to add too much. Cover and chill again, you want this cold, cold, cold.
When your nearly ready to eat, make the toast, place a griddle pan over a high heat. Once hot, add the bread and toast on either side until golden and crunchy, you can also toast the bread over a BBQ. Once golden brown drizzle with olive oil and season.
Serve the soup ice cold with gazpacho ice cubes, (you can make these in an ice tray a couple of hours before you serve) sprinkle with basil, an extra drizzle of olive oil and the toast.
We serve ours in glasses with a sprig of celery and a turn or two of pepper
"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice.
From all good supermarkets.
Outstanding Sicilian oil. Yellow-green color, smooth taste, unfiltered. Limited quantities. The oil is produced at the estate of Prince Pignatelli at Castelvetrano in Sicily using the Nocellara varietal. The 100% Nocellara del Belice olives are hand-picked from the trees. An exceptional oil.
You can order it here.