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Mama has made gazpacho for as long as I remember and during the hot summer months you can find a fresh supply of gazpacho permanently in her fridge. This dish is full of flavour and goodness, all blended together and enjoyed as cold as possible.
Firstly, before I even get onto the recipe, which is the correct way to pronounce this dish, emblanco or en blanco? I seem to get much debate over it...
The earthy combination of the mushrooms combined with the nutty undertone of the almonds and the smooth, rich cream makes this a mushroom soup of choice for cold rainy days when you just want to sit with a good book and centre yourself.
