Easy Gazpacho Recipe

There are so many versions of this popular Spanish dish… especially as every budding chef adds their own extra twist on the formula. We like ours with a bit of a chilli kick to it. Here is an easy Gazpacho recipe that works for us – let us know how you get on too!

Ingredients
2 cloves garlic — chopped or crushed
½ small red onion — chopped
½ red pepper – chopped and seeds removed
½ green pepper – chopped and seeds removed
1 good handful of peeled, deseeded and chopped cucumber
½ litre of tomato juice
1 good glug of extra virgin olive oil
1 dash of white wine vinegar
½ teaspoon sea salt
¼ teaspoon ground black pepper
As much tabasco or chopped fresh chillis as you can handle (optional)

You can use fresh tomatoes of course… but remember to remove the skin and seeds first.

Method
Right – that’s the tough bit! Simply place all the ingredients in a food processor… and whizz until liquidised. Then place in the fridge for a minimum of half an hour. The longer you leave it in the fridge – the longer the flavours have to infuse – it’s even better if made the day before.

Serve with plenty of crusty bread, salty butter – and good friends. Just perfect for light lunches in the Lanzarote sunshine.

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