About this recipe: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.
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
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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.
If tarragon vinegar is difficult to get hold of, feel free to substitute with 2 tablespoons sherry vinegar.