Phil Howard's Gazpacho

Phil Howard's Gazpacho

Recipe by Paul Phillips (adapted from a recipe by Phil Howard)

This version of Phil Howard's classic dish is beautifully refreshing with a hint of chilli to keep it interesting. Combine the soup ingredients at least 12 hours in advance, to give them time to macerate.

Prep time: 1 day

Total time: 1 day

Yield: 4


  • 750g ripe san marzano tomatoes
  • 1 medium cucumber
  • 1 red onion
  • 1/2 red pepper (deseeded)
  • 1 red chilli (deseeded)
  • 5g coriander leaves
  • 1 tbsp sherry vinegar
  • 2 cloves garlic
  • 125ml passata
  • 1/2 tbsp sea salt
  • 75ml extra virgin olive oil
  • 2.5 tsp caster sugar
  • 1/2 cucumber (peeled)
  • 1/2 red pepper (peeled and deseeded)
  • 1/2 small red onion
  • 1/2 tomato (peeled and deseeded)
  • 25ml extra virgin olive oil
  • 1/2 lime
  • 75g white crab meat
  • 5g coriander leaves (shredded)

Cooking Directions

  1. Roughly chop the vegetables for the gazpacho and place in a large bowl. Add the remaining ingredients, mix well and leave to macerate in the fridge overnight. Next day, briefly blend and pass through a sieve. Adjust the seasoning and refrigerate until required.
  2. To make the garnish. Cut the cucumber in half. Finely dice one half and cut the other into four equal slices: these will be the platforms on which you'll sit the crab. Finely dice the remaining vegetables and mix with the olive oil and the juice from half of the lime. Season well.
  3. Combine the crab with the juice from the remaining lime and the chopped coriander. Season and refrigerate until ready to serve.
  4. Divide the crab between the cucumber slices and place one each in the centre of four shallow, chilled bowls. Pour around the soup, then drizzle with the diced vegetable and oil garnish.