Gazpacho

Gazpacho
Main ingredients
  • Vegetables
Ingredients
Method

Ingredients

  • 1kg ripe tomatoes
  • 1 onion, roughly chopped
  • 2 garlic cloves
  • 1 sweet red pepper
  • 1 sweet yellow pepper
  • 1 cucumber, seeds removed
  • 1 handful of fresh basil leaves
  • 375ml tomato juice
  • 30ml apple cider vinegar
  • Salt and freshly ground black pepper
  • 350g red, yellow and green tomatoes
To serve:
  • Fresh basil
  • Jasmine flowers

  • Method

  • 1
    Fill a large casserole halfway with water, set over a high heat and bring to a boil.
  • 2
    Make an ?X? incision with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds. Remove, transfer to an ice bath and allow to cool for approximately 1 minute. Remove from the ice bath and pat dry. Peel, core and seed the tomatoes.
  • 3
    Place the tomatoes, onion, garlic, sweet peppers, cucumber and basil in a food processor. Blend until fine. Pour out into a bowl and add the tomato juice and vinegar. Season and leave to chill overnight in the fridge.
  • 4
    Slice the rest of the tomatoes in half and arrange on top of the soup. Serve with a sprinkling of fresh basil leaves and jasmine flowers.