VOLY | Blog - Recipe: Summer Gazpacho

Voly

Recipe: Summer Gazpacho

Love soup but feel it's too hot to drink soup? Look no further than a fresh AF cold tomato soup that when leftover, could 99.99% double as Bloddy Mary Mix in a pinch.

INGREDIENTS (SERVES 8)

For the soup

3 stalks of celery, leaves removed
1 Cucumber, de-seeded, skin on
1 zucchini, diced
3/4 Red Onion, diced
4 cups crushed tomatoes
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup malt vinegar
2 tablespoons sugar
2 tablespoons tabasco sauce (or to taste)
Salt & pepper, to taste

For serving

4 tbsp Sour cream, thinned with water
Chives, chopped
Crusty bread, toasted or fresh

METHOD

  1. To a food processor (or large pot with a blender stick), combine half of the celery, cucumber, zucchini, red onion, 2 cups of crushed tomatoes, minced garlic, olive oil, vinegar, sugar and hot sauce.
  2. Pulse until well blended then add the last of your crushed tomatoes and blend to mix.
  3. Add remaining celery, cucumber and zucchini and pulse once or twice. Season with salt and pepper & adjust hot sauce to taste. Transfer to a bowl or jug and chill in the freezer for 15 - 20 mins (or the fridge for an hour).
  4. When serving, drizzle with sour cream mix, chives and a side of crusty toasted bread.