RECIPE:                 Anna's Glorious Gazpacho

 

Last Updated:         August 19, 2007

Time to prepare:    15 minutes

Time to cook:         1 minutes

Serves:                   2 as a starter

INGREDIENTS:

    ½ - English cucumber (peeled, cut into small pieces) 1 - splash (about ⅛ cup) your best extra virgin olive oil
    4 - medium tomatoes (quartered with cores removed) the juice of ½ a lime
    4 - cloves garlic (peeled) ½ - red pepper (seeds and ribs removed)
    1 - large handful of fresh basil leaves salt and pepper

    1 - small handful of fresh parsley

     

ADVANCED PREPARATION:

I have found that I like to put the tomatoes, cucumber and red pepper in the fridge overnight to make the gazpacho colder when served. Normally I don't store tomatoes in the fridge as I have found that this reduces the flavour but I don't think that this makes a big difference for just one night.

INSTRUCTIONS:

  1. Add all ingredients to a food processor. If necessary, chop some or the larger items to fit inside.

  2. Blend for about 30 seconds or until all ingredients are incorporated but still chunky.

  3. Add salt and pepper to taste.

  4. Serve immediately.

 

 

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