As I was writing up this post, I came across this article by Nigel Slater on the ins and outs of preparing Gazpacho, the variations that exist and how even Spaniards disagree as to the correct preparation. This all made me feel a bit better about my somewhat bastardised version of a Gazpacho I was planning to make for dinner the other night. So why is my Gazpacho a bastardised version of the original? Well, while I tried to stay true to the essence of the dish, a chilled soup made from a combination of tomatoes, cucumber and peppers, I gave it a bit of a Mexican twist, a twist most Spaniards would likely frown upon. It all started out with remembering some dried ancho chilies I bought a while back. Ancho chilies (‘ancho’ means ‘wide’ in Spanish) are not very spicy at all, on a scale of 1 to 10 they get a mere 3/10 (although this can vary).