Recipe ~ Gazpacho

With the weather in Britain matching that of the southern Med, we decided that we’d post one of our favourite summer recipes – Gazpacho. Yes, you do need to make it over night but the wait is worth it.

Enjoy.

Gazpacho

  • 2 ½ kg ripe plum tomatoes
  • 50g Onions
  • 450g Red peppers, peeled & deseeded
  • ½ Clove of garlic
  • 400g Cucumber
  • 20g Salt
  • 5g White wine vinegar
  • 20g sugar
  • Pinch of cayenne pepper
  • 200ml Olive oil
  • 40g Basil

Roughly chop the veg into a 1cm dice. Add the seasoning, oil & herbs. Marinate for 12 hours.

Liquidise and pass through a conical strainer, extracting all the juice. Pass through a fine strainer and correct the seasoning. Chill before use.


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