“I lead with a gazpacho because there’s nothing to hide behind”, says Chef Baron, owner and chef at The Farmer’s Wheelbarrow. Baron’s fiery gazpacho is a direct outcome of beautiful and simple organic produce he uses, and ingredients that he treats with reverence and respect. At The Farmer’s Wheelbarrow it is served as kickoff to his fixed menu, a lovely lead-in that plays with heat and flavour. He was kind enough to share the recipe for this simple soup that is achievable at home and will delight all those who try it.

You will need:
4 ripe juicy tomatoes
1 medium cucumber
2 cloves of garlic, salt, a glug of red wine vinegar, a pinch of chilli flakes, and a teaspoon of sugar.

Roast one big red bell pepper on an open flame till all the outside is blackened. De-seed it, after which you may or may not leave the black skin on. “I tend to leave a little for a smoky depth of flavour”, explained Baron. “With the rest, everything goes raw.”

Put everything into a blender and blitz. Serve chilled (maybe even with a cube of ice if it’s warm out). Drizzle with extra virgin olive oil and enjoy.

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