Preparation time is 20minutes
Total time is 20minutes
Serve is for 6 people
Estimated cost per serve is 8.67 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
6
- 875grams tomatoes, skinned and roughly chopped
- 1/2 cucumber, roughly chopped
- 2 red capsicum, cored, deseeded and roughly chopped
- 1 celery, chopped
- 2 cloves garlic, chopped
- 1/2 red chilli, deseeded and sliced
- 1 handful parsley (plus extra to garnish)
- 2tablespoons white wine vinegar
- 2tablespoons sun-dried tomato paste
- 4tablespoons olive oil
- 1 pinch salt
- ice cubes (to serve)
- 6 hard-boiled egg, finely chopped (to serve)
- 1 cucumber, finely chopped (to serve)
- 1 pinch pepper
- 1 onion, finely chopped (to serve)
Method
Step 1 of 4
Mix together the vegetables, garlic, chilli and coriander or parsley in a large bowl.
Step 2 of 4
Add the vinegar, tomato paste, oil and a little salt. Process in batches in a food processor or blender until smooth, scraping the mixture down from the sides of the bowl if necessary.
Step 3 of 4
Collect the blended mixtures together in a clean bowl and check the seasoning, adding a little more salt if needed. Chill for up to 24 hours before serving.
Step 4 of 4
Ladle the gazpacho into 6 large bowls, scatter with ice cubes and garnish with chopped parsley or coriander and a little chopped hard-boiled egg, cucumber, pepper and onion. Serve with crackers, if liked.
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