Traditional Gazpacho
Traditional Gazpacho



  • 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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