Gazpacho

Gazpacho

By
From
Botanical
Makes
2 litres
Photographer
William Meppem

Ingredients

Quantity Ingredient
10 roma tomatoes, roughly chopped
1 continental cucumber
1 red onion, roughly chopped
3 red capsicums, roughly chopped
1 small garlic clove, finely grated
2 green chillies
1 birdseye chilli
3 teaspoons extra-virgin olive oil
5 teaspoons cabernet sauvignon vinegar
1 teaspoon salt
freshly ground black pepper

Method

  1. Juice tomatoes, cucumber, onion and capsicums. Using a hand-held blender, blend the juice with garlic, chillies, extravirgin olive oil, vinegar, salt and pepper. Adjust seasoning and chill until required. Strain before serving.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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