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Preparing time: 20 min
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Chilling: at least 30 minutes, best 2-3 hours
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Ingredients
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Method
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3 large ripe fresh tomatoes
a kettle of boiling water
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Cut the stems off the tomatoes, core them and cross-cut at the bottom of each (do not cut them all the way through). Place the tomatoes in a bowl, pour the boiling water over the tomatoes. After 5 minutes remove the peel.
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2 fresh cucumbers peeled
¼ small red onion peeled
½ fresh large red bell pepper de-seeded
1 tsp salt
1tsp cumin
1 tbls white wine or cider vinegar
   
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Place the tomatoes, cucumber, pepper, onion in the food processor. Blend to a rough purée. Add the salt, cumin and vinegar. Taste and adjust salt and vinegar if necessary.
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Transfer the puree into a bowl or a jag, cover with cling film and refrigerate for 2-3 hours.
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Toppings
6 radishes
¼ small red onion peeled
½ fresh large red bell pepper de-seeded
1 small cucumber peeled
    Extras:
A handful of olives (Kalamata, green or black)
Extra Virgin Olive Oil
salami eg. Milano Salami
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Cut radishes, red onion, bell pepper and cucumber into small cubes. Place each and olives into separate glass bowls/containers.
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Pour the gazpacho into bowls or glasses. Pour over each soup a splash of extra virgin olive oil. Serve with toppings, olives, fresh bread or crackers.
The recipe makes 800 ml of the gazpacho.
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