Gazpacho – Jason Hernandez for SBS

• Was it easy: yes
• How did it taste: fantastic
• Did you change it: no
• Will you make it again: yes

Gazpacho – the quintessential Spanish cold soup. It’s an easy mid-week dinner that gives you masses of veggies in one easy hit. Easily-made, tasty and doesn’t involve random trips to specialised stores. To be thrifty, use the crusts leftover, toss in a bit of oil and garlic and chuck them in the oven to act as some sort of crouton.

However, our esteemed friends over at SBS reckon this serves 4-6. Perhaps if you are serving the under 18s rugby team, this would work. For this couple, three nights later and we still have half a tub in the fridge. Even in our large blender, it wouldn’t all fit. This effect may be increased by the fact that the recommended sides (crusty bread and olives) aren’t really optional.

There is a reason this dish is an entrée – it does not have a subtle flavour. When paired with bread and olives, it’s rather nice. Our suspicion is that some grilled sardines would improve the entire experience, and naturally make us feel rather traveled and smug, because that’s how we ate them in Madrid (boast off).

Overall, a great recipe. But halve it and mix it up with a salad, olives, bread, or if you want to be right insufferable, some grilled seafood.