Red Gazpacho

Serves: 5

4 ripe Flavorite tomatoes, cored and diced
2 Lebanese cucumbers, peeled, seeded and diced
1 red capsicum, seeded and cubed
1 red onion, minced
1 small chilli, seeded and finely chopped
1 ripe avocado, peeled and diced
1/3 cup basil leaves, coarsely chopped
2 tbsp fresh lemon juice
2 tbspn medium acidic red wine Vinegar (or dry sherry)
Freshly ground black pepper
Sea salt
3 cups fresh tomato juice
1/3 cup extra virgin olive oil

  • Combine the Flavorite tomatoes, cucumbers, capsicum, onion, garlic, chilli, avocado, basil. Lemon juice, vinegar or sherry, pepper and a generous pinch of sea salt into a stainless steel or glass bowl. Let stand until the vegetables start to soften and release their juices (about 7 10 minutes).
  • Stir in the tomato juice, cover and refrigerate for 1 to 3 hours allowing the soup to develop flavour. Remove the soup from the fridge at least 15 minutes before serving. Pour the olive oil, add more seasoning, stir and serve.
  • Garnish with pitted black olives or top with garlicky roasted croutons.

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