Summer recipe from Skye Gyngell

This week’s Thursday Thrill is courtesy of the stunning Spring restaurant in London’s Somerset House. The space has served as the backdrop to many of our press events here at Clementine Com. The cool, calm ambiance of the space is the perfect reflection of Skye’s personality.

Here we’d like to share a recipe from Skye herself, first shared on The Independent. The perfect summer soup, all we need now is the sun to come back!

Cucumber, tomato and bread soup

This soup is like gazpacho. The ingredients’ quality is important – the tomatoes should be sweet and ripe, and the bread textured and dry. It needs to be made on the day of eating or it will lose its fresh, sharp, clean taste.

Serves 4

5 very ripe tomatoes
2 small, firm cucumbers
1 garlic clove
4 slices of day-old ciabatta
2 tbsp red-wine vinegar
2 tsp cool water
1 generous bunch of basil, leaves only
3 tbsp extra-virgin olive oil
Sea salt
Freshly ground black pepper

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