How to make perfect gazpacho. In my early 20s I attended a dinner party with some pretensions to grandeur, which kicked off with bowls of cold Happy Shopper tomato soup garnished with cucumber slices, cayenne pepper and the piece de resistance, a large green pepper of the sort all too familiar from the kebab van.
"It's gazpacho," the host, freshly returned from a year in Spain, assured us proudly. "Great," the boy to my left replied. "Where's the microwave? " Us Brits have long been suspicious of chilled soups – they seem unnatural somehow, in a climate more suited to tartan vacuum flasks and steaming broths. The 10 best soup recipes. Thai beetroot soup Super-easy to make, this delicious, healthy soup looks stunning and marries the earthy sweetness of beetroot with the light aromatics of Thai flavours.
Serves 4500g cooked beetroot (not pickled), roughly chopped400ml tin light coconut milk2 tbsp Thai fish sauceJuice of 1-2 limes½ tsp salt For the stock4 shallots, finely chopped3 garlic cloves, finely sliced4 stalks lemongrass, trimmed and chopped2 x 3cm pieces galangal, finely sliced2 thumb-size pieces of root ginger, grated6 makrut lime leaves, shredded1 tbsp vegetable oil650ml cold water50g coriander, stalks and leaves chopped (reserve a few leaves for garnishing)1 bird's-eye chilli, deseeded and finely sliced. Gazpacho soup recipe.