Spicy Gazpacho Recipe - Great British Chefs

This spicy gazpacho recipe from Agnar Sverrisson is a fiery take on the Spanish classic. It requires patience - you need to leave it in the fridge overnight - but the extra depth of flavour is worth the wait.

Ingredients

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750g of vine plum tomatoes
250g of red pepper
90g of cucumber, peeled
1/2 tsp garlic, sliced
1 1/2 tsp shallots, chopped
2 tsp salt
1 tsp sugar
1 pinch of cayenne pepper
1 tsp white wine vinegar
1 tsp Chardonnay vinegar
1 tsp basil, chopped
1 lemon grass stalk, bruised

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Food processor or blender

Chop the tomatoes, peppers and peeled cucumber into 2.5cm pieces and add the garlic and shallot. Add the salt, sugar, cayenne, white wine vinegar and Chardonnay vinegar

750g of vine plum tomatoes
250g of red pepper
90g of cucumber, peeled
1/2 tsp garlic, sliced
1 1/2 tsp shallots, chopped
2 tsp salt
1 tsp white wine vinegar
1 tsp sugar
1 pinch of cayenne pepper
1 tsp Chardonnay vinegar

Leave in the fridge overnight. The following day, blitz in a food processor in small batches for approximately 5 seconds

Pass through a fine sieve twice. Chill on ice in the fridge for 2 hours, infusing with the chopped basil and bruised stalk of lemon grass

1 tsp basil, chopped
1 lemon grass stalk, bruised

Strain again and ladle a small portion into each bowl

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Agnar Sverrisson

Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.