• Preparation Time20 mins
  • DifficultyEasy
1 cucumber, halved and seeded, but not peeled
2 red peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
700ml tomato juice
60ml white wine vinegar
4 tbsp good olive oil
1) Roughly chop the cucumbers, peppers, tomatoes, and red onions into 2cm cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess.

2) After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. mix well and chill before serving. The longer gazpacho sits, the more the flavours develop.

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