Chard with Gaspacho and Anchovies Recipe

(Gazpacho)

Score the tomatoes, blanch for 30 seconds then peel them. Chop the red peppers, peel and chop cucumber. Put everything in a blender, add the garlic, plenty of extra virgin olive oil and some anchovy fillets. Blend until thick and smooth. Season the sauce with a dash of wine vinegar, and a pinch of salt and pepper, then refrigerate for at least a couple of hours.

(Chard)

Thoroughly wash the chard under running water, remove the tougher, longer stalks and cut the leaves into chunks. Heat the oil in a non-stick pan and brown the garlic: remove when golden, then add the chard along with a generous cup of water. Sauté for about 20 minutes, the chard will be ready when all the water has evaporated. Serve while crispy on top of a layer of gazpacho and, if you like, decorate with some anchovy fillets.