
3

"A thoughtful take on classic gazpacho where tomatoes are macerated overnight with garlic, sherry vinegar and salt to coax out an ambrosial juice, then blended with bread, extra vinegar and green peppers; the maceration softens peppery notes and a generous amount of fine olive oil creates a garlicky, bright, richly emulsified soup that feels more substantial and nuanced than the basic template." - Adam Coghlan