Smoky Lapsang gazpacho

AuthorAli Silk

The addition of the Lapsang Souchong tea, dried over pinewood fires, adds a wonderfully subtle but rich smoky flavour to the gazpacho.

Yields4 Servings
 1 kg ripe tomatoes ½ cucumber 2 small cloves of garlic 4 spring onion 1 red pepper 2 tablespoons sherry vinegar 2 tablespoons extra virgin olive oil ½ teaspoon salt (or to taste) a handful of croutons some Crusty bread (to serve)
1

Put two heaped teaspoons of Lapsang Souchong loose tea leaves into a cup of the sherry vinegar. Leave to infuse for 30 minutes.

2

Chop up all of the other ingredients, add to a blender (keeping a little red pepper and cucumber aside for garnish) and blend until smooth. Add salt to taste.

3

Strain the tea leaves from the sherry vinegar and discard. Add the vinegar to the blender along with the olive oil. Blend again to thoroughly mix.

4

Pass the mixture through a sieve. Chill until ready to serve.

5

Pour into bowls and garnish with chopped pepper, cucumber and croutons. Serve with crusty bread.

CategoryCuisine, ,

Ingredients

 1 kg ripe tomatoes ½ cucumber 2 small cloves of garlic 4 spring onion 1 red pepper 2 tablespoons sherry vinegar 2 tablespoons extra virgin olive oil ½ teaspoon salt (or to taste) a handful of croutons some Crusty bread (to serve)

Directions

1

Put two heaped teaspoons of Lapsang Souchong loose tea leaves into a cup of the sherry vinegar. Leave to infuse for 30 minutes.

2

Chop up all of the other ingredients, add to a blender (keeping a little red pepper and cucumber aside for garnish) and blend until smooth. Add salt to taste.

3

Strain the tea leaves from the sherry vinegar and discard. Add the vinegar to the blender along with the olive oil. Blend again to thoroughly mix.

4

Pass the mixture through a sieve. Chill until ready to serve.

5

Pour into bowls and garnish with chopped pepper, cucumber and croutons. Serve with crusty bread.

Smoky Lapsang gazpacho
IngredientsDirections