You will need
1 kg ripe tomatoes
1 cucumber
2 large red peppers
100g onion, finely sliced
100g stale white bread, crusts removed
125ml extra virgin olive oil
75ml white wine vinegar
2 large cloves garlic, peeled
850ml iced water
Sea salt
White pepper
Method
1.Quarter the tomatoes, peel the cucumber and cut it into slices, quarter and de-seed the peppers and remove their stalks. Place the prepared vegetables and the sliced onion in a bowl with the bread, olive oil, vinegar, garlic and iced water. Season with salt and finely milled white pepper. Cover the bowl and put it in the fridge for two hours to marinate.
2. Then take the bowl out of the fridge and transfer everything to a blender (rather than a food processor). Blend, and then pass through a medium strainer – not too fine – into a clean bowl. Push the liquid through the strainer with a ladle, and mix everything together well. Put the gazpacho in the fridge to chill once more, and serve it ice cold.
Recipe, Desert Island Dishes for Maldon Sea Salt
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