This cool tomato soup is utterly refreshing, incredibly easy to make, and is a sensational entrée or a colourful addition to a brunch buffet. Get creative by serving the soup in crystal glasses or colourful glass bowls.
Ingredients
- 6 ripe tomatoes, roughly chopped
- 1 continental cucumber, peeled and chopped
- 1 small red capsicum, cored and chopped
- 1 small green capsicum, cored and chopped
- 1 small red onion, chopped
- 1 garlic clove, finely minced
- 3 cups tomato juice (or cold water for a lighter version)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- Salt and freshly cracked black pepper to taste
- Garnish: diced continental cucumber, tomato, fresh basil leaves
Method
- Place the tomatoes, cucumber, capsicums, onion, and garlic in a blender or food processor. Pulse until smooth.
- Pour in the tomato juice, olive oil, red wine vinegar, and lemon juice. Blend the mixture again until it’s combined.
- Add the salt and pepper to taste. Now’s the time to adjust the acidity by adding more vinegar or lemon juice.
- Put the gazpacho in a large bowl, cover it, and pop it in the fridge to chill for at least two hours or until it’s very cold (this intensifies the flavour!).
- Ladle your soup into pretty glasses or bowls and garnish with basil, chopped cucumber and tomato.
