Sunday, December 22, 2013

Tomato Gazpacho Recipe

Tomorrow evening our entire family will be getting together for a big casual dinner 
to celebrate Christmas. This chilled tomato soup will make the perfect starter for 
our summer celebration – not only is it light and refreshing, it’s also a beautiful 
festive red J

Tomato Gazpacho
Serves 4 - 6


800 g ripe tomatoes
1 Red Pepper
1 Slice brown bread, toasted
1 tsp Garlic
1 Tbls Olive Oil
1 Tbls Balsamic Vinegar
1/2 Tbls Tabasco
1 tsp Sugar
Salt + Black Pepper to taste

How to make it

Make an X incision on the top and the bottom of the tomatoes. Pour boiling water 
over them and allow them to soak for 2 minutes. Remove from hot water and 
plunge into an ice bath. The skins should come off easily. Once peeled, you can 
remove the seeds if you wish, but it's not necessary. Roughly cut the tomatoes 
into quarters.
Remove the seeds and membrane from the red pepper, cut into chunky pieces.
Break the slice of toast into smaller pieces.
Place all the ingredients except the salt and pepper into a blender.
Don't liquidise the soup too much; it's supposed to be chunky.
Once you've reached a consistency that you like, season to taste with 
salt and pepper.
Chill and serve cold with crispy bread.


  • You can make the soup a day ahead, the flavors develop really well over a couple of hours.
  • Add another slice of bread if the soup is too runny.
  • You can add a fresh chilli for some extra kick.

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