Chilled Spanish Gazpacho
1 hour 5 minutes
This is a delightful chilled soup for the hot summer months. The acidic bite of the fresh tomatoes and vinegar makes it extra refreshing.
Melanie Booth
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Ingredients
Serves: 6
- 1 medium sized red onion
- 1 cucumber (unpeeled)
- 500g ripe tomatoes (4-5 medium sized tomatoes)
- 2 cloves garlic
- 1 large red capsicum
- 2 slices white bread, crusts removed
- 200ml tomato juice
- 3 tablespoon cider vinegar
- 1 teaspoon caster sugar
- salt and black pepper to taste
- shredded fresh basil to garnish
- extra virgin olive oil to garnish
Directions
Preparation:45min ›
Extra time:20min chilling ›
Ready in:1hour5min
- Roughly chop onion, cucumber, tomatoes and garlic. De-seed the capsicum and roughly chop.
- Place all of the ingredients in a blender, and blend until everything is completely pureed. Since this recipe makes a lot, you will have to liquidise the ingredients in batches, depending on the size of your blender.
- Season to taste, and chill in the fridge for at least 20 minutes.
- Serve with a splash of extra virgin olive oil and a pinch of shredded fresh basil.
