Tomato and Red Capsicum Gazpacho Recipe

How to make Tomato and Red Capsicum Gazpacho

Method

Roughly chop most of the cucumber and finely dice a little to use as a garnish. Set this aside for serving.
Place the chopped cucumber, tomato, capsicum, onion and garlic into a high-powered blender or smoothie maker. Add the vinegar, oil, ½ teaspoon salt and some black pepper. Blitz until very smooth. Adjust seasoning to taste, then refrigerate for 1-3 hours to allow the flavours to develop.
Pour into 4 small, chilled bowls and top with diced cucumber and olive oil. Using a fine, sharp grater, grate the frozen tomato on top and serve immendiately.

Tip: The riper the tomatoes, the more flavoursome the gazpacho!

*Freezing tomatoes is a great way to use up leftovers, so there is no waste.
You need a frozen tomato for this recipe, so here’s how to do it:
Using a small, sharp knife, cut out the stem end from the truss tomatoes. Halve and place into a freezer container or bag. Leave 2½ cm headspace. Seal and label, place in freezer until frozen solid. You can simply add to freezer the day before you make your gazpacho.

Serves:
4

Prep Time:
20 minutes plus 3 hours chill and overnight freeze time

Ingredients

½ tomato, frozen* (see tip)
1 large Lebanese cucumber, peeled
500g ripe truss tomatoes, roughly chopped
1 small red capsicum, seeds removed, flesh chopped
50g red onion, roughly chopped
2 cloves garlic, peeled
2 tbsp Remano white wine vinegar
60ml The Olive Tree extra virgin olive oil, plus extra to serve
Salt and black pepper

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