Refreshing gazpacho
1 hour 10 min
This refreshing gazpacho is a delightful starter for a warm summer evening meal. This is a great recipe for using some of the bounty from your garden, so feel free to incorporate any tomatoes or cucumbers you might have.
Janet
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Ingredients
Serves: 6
- 1.35kg ripe tomatoes
- 2 tins Italian plum tomatoes
- 4 red peppers, seeded and roughly chopped
- 1 cucumber, roughly chopped
- 1 large onion, roughly chopped
- 3 teaspoons minced garlic
- 6 to 8 tablespoons olive oil
- 2 tablespoons tarragon vinegar
- salt and pepper, to taste
- chopped fresh chives, to taste
- chopped fresh parsley, to taste
Method
Prep:10min ›
Extra time:1hr chilling ›
Ready in:1hr10min
- Combine all of the ingredients in a food processor, except the chives and parsley, and blend until smooth.
- Transfer the gazpacho to serving bowls or glasses and top with a sprinkle of chives and parsley. Chill for at least 1 hour before serving.
Tip
If tarragon vinegar is difficult to get hold of, feel free to substitute with 2 tablespoons sherry vinegar.
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