Gazpacho
Serves: 8
Ingredients
1 Large Red Onion peeled
2 Red Bell Peppers deseeded and chopped
1kg Over-Ripe Vine Tomatoes
3 Cucumbers, deseeded and peeled
100ml Cabernet Sauvignon Vinegar
25g Caster Sugar
28g (Maldon preferably) Sea Salt
2 stems of Basil
250g Watermelon (flesh only)
250ml Good-Quality Olive Oil
METHOD
The day before serving, roughly chop all the ingredients, cover and marinade together in a large container overnight.
The following day you will be amazed at how much liquid is produced. Blend all the ingredients well until smooth and velvety.
Pass this through a fine sieve to remove all the particles – you don’t have to, but I prefer this.
Chill the soup and serve extra cold with a splash of good quality olive oil.
