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
4 tbsp Sour cream, thinned with water
Crusty bread, toasted or fresh
- 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.
- Pulse until well blended then add the last of your crushed tomatoes and blend to mix.
- 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).
- When serving, drizzle with sour cream mix, chives and a side of crusty toasted bread.