Widely eaten in the Mediterranean region during the hot summers, gazpacho is a refreshingly cold soup with a tomato base, best enjoyed the next day. After chilling overnight in the fridge, serve with fresh basil and jasmine flowers for a dish that looks as good as it tastes.
1kg ripe tomatoes
1 onion, roughly chopped
2 garlic cloves
1 sweet red pepper
1 sweet yellow pepper
1 cucumber, seeds removed
1 handful of fresh basil leaves
375ml tomato juice
30ml apple cider vinegar
Salt and freshly ground black pepper
350g red, yellow and green tomatoes
Fill a large casserole halfway with water, set over a high heat and bring to a boil.
Make an “X” incision with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds. Remove, transfer to an ice bath and allow to cool for approximately 1 minute. Remove from the ice bath and pat dry. Peel, core and seed the tomatoes.
Place the tomatoes, onion, garlic, sweet peppers, cucumber and basil in a food processor. Blend until fine. Pour out into a bowl and add the tomato juice and vinegar. Season and leave to chill overnight in the fridge.
Slice the rest of the tomatoes in half and arrange on top of the soup. Serve with a sprinkling of fresh basil leaves and jasmine flowers.
This recipe was supplied by Le Creuset.