Classic Gazpacho

    2 hours 25 minutes

    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.

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    Serves: 6 

    • 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

    Preparation:25min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

    1. In a bowl, combine about 1/4 of the diced tomatoes, diced cucumber and capsicum. Chill in the refrigerator as garnish.
    2. In a blender, combine the remaining ingredients except basil and blend into a puree. Taste and adjust seasoning if necessary.
    3. Chill in the fridge at least 2 hours. To serve, pour into bowls and garnish with remaining vegetables and basil.

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