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Gazpacho

  • Preparation Time20 mins
  • Serves4
  • DifficultyEasy
1 clove garlic
2 tsp kosher salt
675g vine-ripened tomatoes, preferably heirloom varieties, roughly chopped
225g cucumbers, peeled, seeded, and roughly chopped
1/2 green peppers, cored, seeded, and roughly chopped
2 spring onions (white and green), roughly chopped
1/4 jalapeno, stemmed and chopped with seeds, if you like the heat
25g roughly chopped fresh flat-leaf parsley (1/2 small bunch)
2 tbsp roughly chopped fresh mint leaves
Freshly ground black pepper
1) On a cutting board, lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a chef's knife.

2) Mix the garlic, tomato, cucumber, capsicum, spring onions, jalapeno, parsley, and mint in a large bowl. Season to taste with salt and peppe. Stir in the olive oil and sherry and toss well.

3) Add half of the vegetable mixture to the blender and pulse. Add half of the tomato juice and 2 ice cubes. Pour into a large bowl. Repeat with the remaining ingredients. Refrigerate for at least 1 hour for the flavours to come together.

Divide among chilled soup bowls and serve.

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