Tomato gazpacho

Serve chilled and garnished with chopped red pepper and cucumber.

Preparation time : 20min + Standing time Servings : 4
Ingredients
  • 6 ripe tomatoes, peeled
  • 100 g ciabatta, crusts removed
  • 1 cup tomato juice
  • 1/2 red repper, seeds and white pith removed (keep the other half for garnish)
  • 2 cloves garlic, crushed
  • 100 extra-virgin olive oil
  • 2 Tbs red wine vinegar
  • sea salt flakes and freshly ground black pepper
  • TO GARNISH:
  • 1/2 red pepper, seeds and white pith removed, chopped
  • 1/2 cup chopped cucumber
Method
Soak the ciabatta in the tomato juice until softened. Add to a food processor along with the tomatoes, red pepper and garlic and blend until smooth.

While the food processor is running, add the oil in a steady stream, then add the vinegar. Season to taste.

Refrigerate for one hour, then stir through one cup of ice water if it needs to be thinned out.

Serve chilled and garnished with chopped red pepper and cucumber.

Words and image:Fairlady
magazine

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