> Recipes > Gazpacho

Spicy gazpacho

Spicy gazpacho

PT2H10M

1
Chop the tomatoes, peppers and peeled cucumber into 2.5cm pieces and add the garlic and shallot. Add the salt, sugar, cayenne, white wine vinegar and Chardonnay vinegar
  • 750g of vine plum tomatoes
  • 250g of red pepper
  • 90g of cucumber, peeled
  • 1/2 tsp garlic, sliced
  • 1 1/2 tsp shallots, chopped
  • 2 tsp salt
  • 1 tsp white wine vinegar
  • 1 tsp sugar
  • 1 pinch of cayenne pepper
  • 1 tsp Chardonnay vinegar
2
Leave in the fridge overnight. The following day, blitz in a food processor in small batches for approximately 5 seconds
3
Pass through a fine sieve twice. Chill on ice in the fridge for 2 hours, infusing with the chopped basil and bruised stalk of lemon grass
  • 1 tsp basil, chopped
  • 1 lemon grass stalk, bruised
4
Strain again and ladle a small portion into each bowl

Comments ()

Spicy gazpacho

 
 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...