Gazpacho Taste Of Summer
By Lisa Starr, Meatland
1 kg cherry tomatoes*3 cucumbers, roughly chopped1 large red pepper, cut in chunks1 green pepper (or another red pepper)1/2 red onion, cut in chunks2 tablespoons red wine vinegar OR lemon juice2 teaspoons crushed garlic2 tablespoons olive oilGenerous sprinkle chili flakes/Sriracha1/4 cup fresh basil leaves **Maldon salt to tasteCoarse pepper to taste
* Or 8 very ripe red tomatoes plus 2 to 3 tablespoons of tomato paste for added flavor. Cherry tomatoes are sweeter though and don't need chopping.** Basil can be replaced with 1/2 - 1 teaspoon each cumin and smoked paprika for a more traditionally Spanish taste but I love the freshness of basil.GARNISH: Fresh basil leaves, halved cherry tomatoes, cucumbers peeled into ribbons and rolled, drizzle of olive oil, pistachios, coarse pepper
Directions
1: Blend/process soup ingredients together till very smooth - if it doesn't all fit into your blender then blend some of ingredients and then add remaining once there is more space - and refrigerate for at least 3 hours till very cold.2: Garnish with the suggested toppings and serve in ice-cold bowls. Feel free to add tomato juice ice-cubes for added chill.
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| Enjoy |
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