Special Diet

  • 875 g (1¾ lb) tomatoes, skinned and roughly chopped
  • ½ cucumber, roughly chopped
  • 2 red peppers, deseeded and roughly chopped
  • 1 stick celery, chopped
  • 2 garlic cloves, chopped
  • ½ red chilli, deseeded and sliced
  • small handful of coriander or flat leaf parsley, plus extra to garnish
  • 2 tablespoons white wine vinegar
  • 2 tablespoons sun-dried tomato paste
  • 4 tablespoons olive oil
  • salt
  • ice cubes
  • hard-boiled egg, finely chopped
  • a little cucumber, pepper and onion, finely chopped

Mix together the vegetables, garlic, chilli and coriander in a large bowl.

Add the vinegar, tomato paste, oil and a little salt. Process in batches in a food processor or blender until smooth, scraping the mixture down from the sides of the bowl if necessary.

Collect the blended mixtures together in a clean bowl and check the seasoning, adding a little more salt if needed. Chill for up to 24 hours before serving.

To serve, ladle the gazpacho into large bowls, scatter with ice cubes and garnish with chopped parsley or coriander and a little chopped hard-boiled egg, cucumber, pepper and onion, if wished.

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