Gazpacho Soup
Ingredients
- 6 large red ripe tomatoes
- 1 cup peeled, seeded cucumber, chopped
- 1/2 cup red onion, peeled and chopped
- 1 yellow pepper, seeded and chopped
- 1 clove garlic
- 1/3-1/2 cup white wine dry
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1/2 1 tsp sea salt
Garnish
- cucumbers, tomatoes, red onion, sliced basil, pink peppercorns, aleppo pepper
Instructions
- Halve tomatoes crosswise and squeeze out juice/seeds into strainer set over bowl (you want to keep the juice, not the seeds). Reserve juice. Dice tomato and put into bowl with juice.
- In bowl add cucumber through salt. Give a quick mix and pour into a blender. Pulse and blend until smooth. You might need to do this in 2 batches. Pour into a covered bowl or plastic container with a lid and refrigerate for a minimum 4 hours so flavours can blend.
Garnish
- Small dice some cucumber, tomato and red onion. Place in a bowl and set aside as a garnish.
- Take soup out, stir and when ready to serve pour into a bowl or clean shot glasses. Sprinkle some of the garnishes on top and serve with a small spoon.