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

Ingredients

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.

Tips

• 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.