Wednesday, 5 June 2013


I may have developed a slight addition to gazpacho this summer. It is, without a doubt, my favorite summer dish. It's so light and refreshing. Not only is it delicious, it is probably the easiest and quickest thing to make. 

4 fresh tomatoes
1 green capsicum (bell pepper)
1/4 of a large cucumber
1 tablespoon of extra virgin olive oil
2 teaspoons of red wine vinegar
A small handful of fresh baguette
1-2 small cloves of garlic
A small white onion
Salt and pepper to taste
a hand mixer or food processor 

How to make your gazpacho
  1. Wash your veggies
  2. Seed your capsicum 
  3. Peel the cucumber (seed if you prefer, I'm lazy so I tend not to)
  4. Add all your ingredients together in a food processor (or you can use a hand mixer) until your ingredients are as fine as possible
  5. Be sure to taste as you go, I tend to not measure anything
  6. OPTIONAL - if you want to make a very traditional gazpacho, pour your blended ingredients through an extremely fine sieve  to make it even smoother and leave over night in the fridge. I, however, tend to prefer a bit more texture to mine and don't add this step. But be sure to serve your gazpacho cold.
  7. Garnish with garlic croutons and finely diced onions and green capsicum

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