The perfect summer starter. This chilled gazpacho is delicious, super light and very easy to make. It has been a great summer staple this year and is very refreshing.
1kg ripe red tomatoes, cored and roughly cut
1 light green pepper (Anaheim, or Cubanelle) seeded and chopped up
2 small cucumbers (or 1 medium sized) peeled and diced
1 small mild onion (white or red, shallots would also work) peeled and roughly cut
1/2 clove garlic, peeled and sliced
2 teaspoons sherry vinegar ( can be substituted with red wine vinegar)
125 ml Extra Virgin Olive Oil
Chilli flakes (to taste)
Put tomatoes, cucumber, onion and garlic into a blender. Blend at a high speed until all vegetables are broken down and it becomes very smooth. You may need to occasionally scrape down the sides using a spatula.
With the blender still running, add in the vinegar and 2 teaspoons of salt. Slowly add in the olive oil.
Strain the entire mixture and discard all solids leftover. Transfer to a bowl and chill until very cold.
Chop and reserve some of the tomato and cucumber for garnishing the soup later. It adds a little texture, and it looks lovely!
Drizzle a little basil oil on top. (This is a great recipe I use if you want to make your own)
Serve with croutons
You can also serve gazpacho soup with an ice cube in it.