GAZPACHO

South African Garden and Home - - Entertaining -

(Serves 6–8) 2 x 410g tins Ital­ian chopped toma­toes, chilled

1 small red or yel­low pep­per, finely diced

1 cu­cum­ber, peeled and sliced 1 onion, quar­tered

3 stalks cel­ery, chopped

15ml finely chopped fresh pars­ley 1 small clove gar­lic

1ℓ chicken stock, chilled

15ml red wine vine­gar or ap­ple cider vine­gar

45–60ml ex­tra vir­gin olive oil 2 x 200ml tins tomato cock­tail, chilled

10ml Worces­ter­shire sauce salt and pep­per, to taste

TO SERVE

flat-leafed pars­ley or co­rian­der (op­tional) cheese straws, fo­cac­cia or other bread 1. Blend all the in­gre­di­ents to­gether in batches. Don’t blend too smooth as gazpacho is bet­ter with a bit of tex­ture and crunch.

2. Chill for at least 4 hours. 3. Place in chilled soup bowls or glasses, gar­nish with the herbs, if us­ing, and serve with cheese straws or fresh bread.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.