Gazpacho

Ingredients

Method

Ingredients

  • SERVES 4
  • 4 Garlic Cloves, peeled and crushed
  • 1 kg Very Ripe Tomatoes, roughly chopped (I use a mixture of varieties in the Summer when they are available)
  • 1 Cucumber, Peeled and roughly diced
  • 2 Peppers (both red; or one red, one yellow; or one red, one green)
  • 2 tablespoon Sherry Vinegar
  • 1 teaspoon Sea Salt (plus some more for serving, to taste)
  • 150 ml Extra Virgin Olive Oil
  • 1 tablespoon Cayenne Pepper

Method

one. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil and blend in a food processor. Blend until smooth, then add the salt and vinegar to taste and stir well.

two. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.

Serving Suggestion. Serve with a garnish of your choice: extra salt and olive oil, fresh basil leaves; diced fresh chilli, or chilli flakes, more cayenne pepper or even tabasco. Sliced crusty baguette or croutons too!

Possible Amendment.