Traditional Gazpacho

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Traditional Gazpacho

Traditional Gazpacho

Ingredients
Method

Ingredients

Method

1 litre of quality passata
4 spring onions, trimmed and sliced
2 crushed garlic cloves
½ cucumber, peeled and sliced
1 small red onion, chopped
½ red and ½ green capsicum pepper, deseeded and chopped
2 tbsp sherry vinegar
Salt and pepper
4 tbsp olive oil

Simply place all the ingredients into a food processor, and blend until smooth. Chill in the fridge overnight, and enjoy cold on a hot day.
Put all of the other ingredients into a salad bowl, and give it all a really good mix with your hands. When the couscous is ready, add to the same bowl, and fluff with a fork. Season well, and serve.

10 mins

4 servings

This recipe pairs perfectly with the Gapsted 'Tobacco Road' Sangiovese/Barbera 2017 from Alpine Valleys, Australia.

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