Mediterranean gazpacho | SA Garden and Home
LYNN WOODWARD, CHRISTOPH HOFFMANN

This recipe is an easy crowd pleaser. Perfect for entertaining, this Mediterranean gazpacho is a delicious starter, or served in glasses as part of a meze platter. If you don’t have the perfect glasses to serve in, head over to Consol to find just the right ones.

(Serves 8–10 as a small starter)

INGREDIENTS

  • 1 red onion, finely diced
  • 1 cucumber, deseeded and chopped
  • 3 tomatoes, peeled, deseeded and chopped
  • 1 red pepper, deseeded and chopped
  • 400ml tomato juice
  • 20ml parsley, chopped
  • 20ml basil leaves, chopped
  • 45ml balsamic vinegar
  • 15ml sundried tomato paste or tomato paste
  • 15ml olive oil
  • 1 clove garlic
  • 1ml paprika
  • salt and milled black pepper, to taste

To serve

  • 45ml olive oil or basil pesto
  • fresh basil leaves, optional

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METHOD

  1. Reserve 15ml each of the diced red onion, cucumber, tomatoes and red pepper, and mix together in a small bowl. Cover and chill until ready to serve.
  2. Place the remaining ingredients in a food processor and blend until chunky yet well combined. Season and transfer to a covered container and refrigerate.
  3. To serve, ladle the well-chilled soup into glasses or small bowls. Top with a little olive oil or pesto, a spoonful of the reserved diced vegetables and a basil leaf, if desired.

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