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    Virgin Mary gazpacho

    • Preparation time: 25 minutes, plus soaking and chilling
    • Cooking time: 0 minutes
    • Total time: 25 minutes, plus soaking and chilling

    Serves: 4


    75g blanched almonds
    1kg ripe medium tomatoes, chopped
    3 tbsp extra virgin olive oil
    1 red romano pepper, roughly chopped
    3 tender celery stalks (from the centre of the bunch), chopped, leaves reserved
    1 small garlic clove
    2 salad onions, trimmed and chopped 
    1 tsp celery salt
    2 tbsp sherry vinegar
    1 tsp finely grated fresh horseradish
    5 shakes Worcestershire sauce
    3 shakes Tabasco sauce, or to taste


    1. Cover the blanched almonds with hand-hot water and set aside to soak for 30 minutes. Drain well and tip into an upright blender with ½ the tomatoes and 2 tbsp oil. Whizz until as smooth as possible.

    2. Now add the remaining tomatoes and the pepper, celery stalks, garlic and salad onions; whizz until finely chopped, but not completely smooth. Add the remaining ingredients. Blend for a few seconds, then season with black pepper. Cover and chill for at least 4 hours or up to 48 hours. Stir well before serving as a starter in chilled bowls or glasses, garnished with celery leaves and drops of the remaining oil.

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue


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