Gazpacho

November 4, 2012 (Last Updated: January 11, 2019)

TO DRINK: A fruity Sauvignon Blanc such as Groote Post has a great racy acidity that complements the tomato flavour

Gazpacho

Serves: 4
Cooking Time: 30 mins

Ingredients

  • 800g overripe tomatoes
  • 600g cucumbers
  • 100g onions
  • 250g green peppers
  • 2 garlic cloves
  • 5ml (1 tsp) green chillies
  • 500g ciabatta
  • 200ml tomato juice
  • 60g tomato purée
  • salt and freshly ground black pepper, to taste
  • 60ml (¼ cup) extra virgin olive oil
  • 90ml white wine vinegar
  • ripped ciabatta croutons, to serve
  • micro basil or rocket leaves, to serve

Instructions

1

Peel the tomatoes, cut into wedges, remove the seeds and dice into small pieces. Reserve about 30ml (2 tbsp) for garnishing.

2

Peel the cucumbers and slice lengthways. Dice about 30ml (2 tbsp) and set aside for garnishing.

3

Dice the onions into small pieces.

4

Slice open the green peppers, remove the seeds and dice into small pieces. Reserve about 30ml (2 tbsp) for garnishing.

5

Crush the garlic cloves and dice the chillies.

6

Cut the crusts off the ciabatta and slice into cubes.

7

Soak the bread cubes in the tomato juice.

8

Place the bread, diced vegetables, tomato purée, garlic and chilli in a blender and purée until smooth.Season with the salt, pepper, olive oil and white wine vinegar.

9

Garnish with the reserved vegetables, croutons and micro basil or rocket leaves. Serve slightly chilled but not too cold as the tomato will lose its flavour.

 

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