Gazpacho

Serves 4

• Ingredients:

  • 700g Large Tomatoes

  • 150g Green Italian Pepper

  • 30g White Onion

  • 300g Cucumber

  • 4g Garlic Cloves

  • 10ml Sherry Vinegar

• Method:

  • Wash and dry all the vegetables. Cut the tomatoes in quarters then remove the inner core. Add them to the blender. 

  • Cut the pepper in half and remove the seeds. Cut into chunks then add to the blender. 

  • Peel and cut the garlic clove in half. Remove the green inner core and add to the blender. 

  • Peel the cucumber and slice in half. Add half to the blender and save some for toppings. 

  • Blend all at a high speed until smooth then add some salt and the vinegar. Blend again on a slow speed and gently pour in 60 millilitres of olive oil to help the mix emulsify.

  • Taste and adjust seasonings with salt and vinegar. If the mix is too thick, add some cold water. 

  • Refrigerate and serve cold with as many or as few toppings as you like. 

  • I highly recommend adding some cherry tomatoes, mango, and cucumber as toppings. This dish is honestly so perfect for a hot summers day when you need something cool and refreshing.