The Press and Journal (Aberdeen and Aberdeenshire)

Zanzi gazpacho



250g fresh really ripe tomatoes, deseeded and skinned

50g green pepper, roughly chopped and seeds removed

100g cucumber, roughly chopped 1 x 400g tin chopped tomatoes 1 red onion, roughly chopped

1 bunch parsley, roughly chopped (tough stalks removed)

1 fresh medium hot chilli, roughly chopped

A few dashes of Tabasco or chilli sauce 2tbsp tomato ketchup 50ml milk 20ml fresh lemon juice 10ml fresh lime juice 1tsp black pepper and 1tsp salt


Reserve a few tbsp of tomato, pepper, cucumber, parsley plus quarter of the chilli.

Place the rest of the ingredient­s in a blender. Whizz until silky smooth. Check the seasoning.

Serve with the reserved ingredient­s sprinkled on top as a garnish.

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