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Gazpacho
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cool off with this classic chilled summer soup.
Ingredients:
1red capsicum, halved, deseeded
625ml (2 1/2 cups) Italian tomato sauce (see related recipe)
2garliccloves, crushed
1.25 gm ground cumin
125ml (1/2 cup) olive oil
2 tsp red wine vinegar
Salt & freshly ground black pepper
1 small Lebanese cucumber, finely chopped
40.00 ml coarsely choppedfresh coriander
Ice cubes, to serve
Instructions:
1. Preheat the grill to high.
2. Place capsicum, skin-side up, under the grill for 8-10 minutes until charred and blistered.
3. Transfer the capsicum to a sealable plastic bag and let it sit for 5 minutes to make peeling the skin easier.
4. Peel the skin from the capsicum and roughly chop the flesh.
Combine capsicum, tomato sauce, garlic, and cumin in a food processor. While processing, gradually drizzle in the oil until combined. Add vinegar, salt, and pepper. Process until smooth. Transfer to a glass bowl, cover, and chill in the fridge for 4 hours.
Mix the cucumber and coriander in a small bowl.
Ladle gazpacho into bowls, top with cucumber mixture, and serve with ice cubes.