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