Gazpacho

Name: Gazpacho
Ingredients: 1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed); 1 cucumber (20cm/8" long) (, peeled and diced into 1cm / 1/2" cubes); 1 red capsicum/bell pepper (, cut into 1.5 cm / 1/2" cubes); 2 garlic cloves (, chopped); 1/4 cup red onion (, finely diced (Note 1); 1/4 cup extra virgin olive oil (, + extra for serving); 1 1/2 tbsp sherry vinegar (sub white wine or champagne vinegar); 3/4 tsp cooking/kosher salt; 1/2 tsp black pepper; Crusty bread; Cucumber (, cut into small cubes (optional)

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Total Time

15 minutes

Prep Time

15 minutes

Rating

(15)

Ingredients

3 servings

1 kg / 2 lb ripe tomatoes (~7), cut into 8 wedges, core removed)
1 cucumber (20cm/8" long) (, peeled and diced into 1cm / 1/2" cubes)
1 red capsicum/bell pepper (, cut into 1.5 cm / 1/2" cubes)
2 garlic cloves (, chopped)
1/4 cup red onion (, finely diced (Note 1)
1/4 cup extra virgin olive oil (, + extra for serving)
1 1/2 tbsp sherry vinegar (sub white wine or champagne vinegar)
3/4 tsp cooking/kosher salt
1/2 tsp black pepper
Crusty bread
Cucumber (, cut into small cubes (optional)

Beginner Vegetarian Dinner Healthy ...

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Preparation

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Step 1

Marinate - Toss all the gazpacho ingredients together in a large bowl. Cover then set aside to marinate, preferably 12 to 24 hours, or at least 3 hours. (Note 3)

Step 2

Blitz - Transfer everything into a blender and blitz on high until smooth. (Or use a tall jug with a hand blender). For 100% perfectly smooth, pass through a fine mesh strainer or food mill and discard solids (Note 2)