![Gazpacho](/on/demandware.static/-/Sites-LCAU-Library/default/dwd9e44876/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000062_ENG.png)
Main ingredients
- Vegetables
Ingredients
Method
Ingredients
- 1kg ripe tomatoes
- 1 onion, roughly chopped
- 2 garlic cloves
- 1 sweet red pepper
- 1 sweet yellow pepper
- 1 cucumber, seeds removed
- 1 handful of fresh basil leaves
- 375ml tomato juice
- 30ml apple cider vinegar
- Salt and freshly ground black pepper
- 350g red, yellow and green tomatoes
To serve:
- Fresh basil
- Jasmine flowers
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Method
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1Fill a large casserole halfway with water, set over a high heat and bring to a boil.
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2Make an ?X? incision with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds. Remove, transfer to an ice bath and allow to cool for approximately 1 minute. Remove from the ice bath and pat dry. Peel, core and seed the tomatoes.
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3Place the tomatoes, onion, garlic, sweet peppers, cucumber and basil in a food processor. Blend until fine. Pour out into a bowl and add the tomato juice and vinegar. Season and leave to chill overnight in the fridge.
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4Slice the rest of the tomatoes in half and arrange on top of the soup. Serve with a sprinkling of fresh basil leaves and jasmine flowers.