Gazpacho
A refreshing cold soup bursting with flavour and Vitamin C. Perfect for a light lunch on a summer’s day or as a starter at a Spanish dinner party. Easy to make and wonderfully delicious.
Servings: 4 Serves
Calories: 120kcal
Cost: $15
Equipment
- Blender
- Fine sieve
Ingredients
- 750 g vine-ripened tomatoes roughly chopped (the riper the better)
- 1 red onion chopped
- 1 tbsp hot smoked paprika
- 3 garlic cloves chopped
- 50 ml olive oil plus 1 tbsp extra
- 2 tbsp sherry balsamic vinegar
- Small handful fresh basil leaves torn, to serve
Instructions
- Soften the Onion: 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.
- Blend the Ingredients: 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.
- Combine and Chill: 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: Serve the next day straight from the fridge, garnished with the fresh basil.
Notes
- Ensure the tomatoes are very ripe for the best flavour.
- For a slightly thicker consistency, you can skip the sieving step.
- Gazpacho can be stored in the fridge for up to 3 days.