Red Gazpacho


Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 1 eschalot (French shallot), roughly chopped
  • 1 long red chilli, roughly chopped
  • 2 red tomatoes, roughly chopped
  • 1 telegraph (long) cucumber, peeled and roughly chopped
  • red capsicums (peppers), seeds removed and roughly chopped
  • 5 confit garlic cloves
  • 50 ml ( fl oz) extra virgin olive oil
  • 50 ml ( fl oz) sherry vinegar
  • 1 teaspoon Tabasco sauce
  • sea salt and freshly ground black pepper


Place all the ingredients and 100 ml ( fl oz water) in an upright blender (or food processor but the result will be less fine) and blend until very smooth. Season with salt and pepper, then refrigerate for 1 hour or until chilled and to allow the flavours to infuse. Pass through a fine sieve and serve.

This can be made up to 1 day in advance.