Saturday, 18 August 2012



1 cucumber, seeded, but not peeled
red bell peppers, cored and seeded
6 organic  tomatoes
1 red onion
garlic cloves, minced
1 liter tomato juice 
1/4 cup sherry vinegar
1/4 cup good olive oil
1/2 tsp toasted ground cumin
2 tsp worcestershire sauce
2 tsp tabasco sauce
2 tsp sugar
freshly ground black pepper

Fill a pot halfway full of water, set over high heat and bring to a boil.
Make an X on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. 

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into cubes. Put chopped vegetables and garlic into a food processor and pulse until it is coarsely chopped. 
Once processed, combine them in a large bowl and add the tomato juice, vinegar, olive oil, cumin, worcestershire sauce, tabasco, sugar, salt, and pepper. Mix well and chill before serving. 
The longer gazpacho sits, the more the flavours develop.

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