Name: Gazpacho
Yield: Serves 4
Ingredients: ½ small red onion, very finely diced; 2 red capsicums (peppers), roughly diced; ½ green capsicum (pepper), roughly diced; 1 Lebanese (short) cucumber, peeled and roughly diced; 400 g (14 oz) vine-ripened tomatoes, peeled, deseeded and roughly diced; sea salt and freshly ground pepper; Tabasco sauce; 1 red capsicum (pepper), very finely diced; ½ small Lebanese (short) cucumber, deseeded and very finely diced; 1 vine-ripened tomato, peeled, deseeded and very finely diced; croutons, to serve; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 1 tablespoon red wine vinegar; ½ small brown onion, chopped; 1 garlic clove, finely chopped; 2 large red chillies, split, deseeded and chopped; ½ green capsicum (pepper), very finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

I love gazpacho in summer when tomatoes are at their peak. The combination of spice and olive oil is so seductive. Gazpacho is a soup that requires no cooking. You can make it in a mortar with a pestle if you like the really rustic look; you will also be able to taste every ingredient. Many purists would say that that is the only way to do it, but I think the easiest method is to purée it and add diced tomatoes and different coloured capsicums (peppers). Little croutons add a nice crunch an

Ingredients

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Ingredients

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