Gazpacho – Recipe – Getaway.co.za Posted on 25 February 2010 Tags:Cape Town It was sweltering in Cape Town this past weekend, so I thought it would be the perfect time to throw together a refreshing gazpacho soup. This recipe is for a traditional Andalusian gazpacho but the name has come to mean any kind of chilled soup. You’ll need: (serves 4)1 kg ripe tomatoes, peeled (leave them in hot water until the skins peel off easily)15 cm cucumber, chopped8 spring onions, chopped1 red pepper, deseeded and chopped1 clove garlic, peeled, crushed and chopped2 tsp lemon juice (or white wine vinegar)2 tbsp olive oil300 ml passata2 tsp tomato paste (optional, use this if you tomatoes aren’t ripe or tasty enough)Few drops of Tabasco5 basil leaves, roughly tornSalt and pepper to taste For the garnish:Half a red pepper, deseeded and chopped5cm cucumber, chopped2 basil leaves, roughly torn Here’s how:Pop all of your ingredients into a food processor and blend. Traditionally this was done with a mortar and pestle so you want to leave some texture in the soup, no need to pure it! Chill in the fridge for two hours then serve topped with the garnish and accompanied by some delicious bread and chilled white wine. Yours in foodLeigh Related Posts Artichoke, pea and chevin risotto 1 June 2023 This comforting winter recipe is by the executive chef of Tryn Restaurant and Bistro Sixteen82,... read more brodetto di pesce: an easy chunky fish soup recipe 19 May 2023 Swedish meatballs with homemade flatbreads and roasted aubergine 8 May 2023 Allesverloren is celebrating its 150-year milestone with a new wine - The Fanie Malan Fine... read more PREV ARTICLE NEXT ARTICLE
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