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The real deal, gazpacho with all the vegies and a little lime and balsamic. Especially good with toasted crusty bread that has been rubbed with garlic.
1 1/2 kg ripe tomatoes, peeled, seeded and diced
1 cucumber, peeled, seeded and diced
1 red capsicum, seeded and diced
1/2 small green chilli, seeded and diced
1 red onion, diced
2 cloves garlic, diced
3 tablespoons olive oil
juice of 1 lime
1 tablespoon balsamic vinegar
salt and freshly ground black pepper, to taste
12 basil leaves, cut into strips
Extra time:2hours chilling ›
- In a bowl, combine about 1/4 of the diced tomatoes, diced cucumber and capsicum. Chill in the refrigerator as garnish.
- In a blender, combine the remaining ingredients except basil and blend into a puree. Taste and adjust seasoning if necessary.
- Chill in the fridge at least 2 hours. To serve, pour into bowls and garnish with remaining vegetables and basil.
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