For some reason, the thought of cold soup scares many people away from Gazpacho, long before they’ve even had a chance to try it. It’s such a shame, because its so flavoursome and bursting with Vitamin C. This recipe is super easy and full of flavour, and makes a wonderful light lunch on a summer’s day or a starter at your Spanish dinner party. Give that hob a break and tuck in!
- 750g vine ripened tomatoes, roughly chopped (the riper the better)
- 1 red onion, chopped
- 1 tbsp hot Smoked Paprika
- 3 garlic cloves, chopped
- 50ml olive oil, plus 1tbsp extra
- 2 tbsp sherry balsamic vinegar
- Small handful fresh basil leaves, torn, to serve
Gazpacho How To:
Simmer the red onion in a little olive oil over a low heat for 2 – 3 minutes to soften. Add the paprika, simmer for another minute or so, then transfer to the blender.
Blitz the onions and paprika with the tomatoes and garlic. Process well, then pass the mix through a fine sieve to remove any excess pulp. Repeat if necessary.
Return the contents to the blender and gradually add the olive oil and sherry vinegar. Combine, season to taste, then leave in the fridge to chill overnight.
Serve the next day straight from the fridge garnished with the fresh basil.