This gazpacho serves eight as an appetiser or four for a light summer meal. It needs to chill a couple of hours in the fridge before serving.
1 kg ripe tomatoes
1 cucumber, peeled and diced
1 green capsicum, seeded and sliced
1 red capsicum, seeded and sliced
1 onion, sliced
2 cloves garlic, sliced
1 small red chilli, such as a Thai chilli
olive oil, to taste
2 cups water
juice of 1 lemon
salt and pepper, to taste
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Directions Preparation:20min › Extra time:2hours chilling › Ready in:2hours20min
Make a small cross in the top of each tomato with a paring knife and plunge into boiling salted water for 30 seconds, then drain and rinse with cold water. This makes them easier to peel. Peel tomatoes, cut into quarters and remove seeds.
In a blender, combine the tomatoes, cucumber, capsicums, onion, garlic and chilli. Add the olive oil, water and lemon juice. Blend to a smooth soup and add salt and pepper to taste. Serve chilled.