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Virgin Mary gazpacho
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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.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in May 2018.