Gazpacho
Serves 4
• 6 large ripe tomatoes
• 2 cloves garlic
• 2 red pepper, seeds removed
• 1 green pepper, seeds removed
• 1 small red onion, chopped roughly
• 1 telegraph cucumber
• ¼ cup olive oil
• 2 Tbsp red wine vinegar
• Salt and freshly ground pepper
• ¼ cup basil leaves
• Croutons or crispy toasts to serve
1. In a blender place the tomatoes, garlic, on and a half red peppers and the green pepper, half the red onion and cucumber. Blend until as smooth as you can get it.
2. Pour through a coarse sieve into a large bowl. Discard bits in the sieve. Stir through olive oil and vinegar. Refrigerate until well chilled.
