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GAZPACHO

I LOVE THE SMELL AND FEEL OF FRESH, RIPE TOMATOES. THEY REMIND ME OF MY YOUNGER DAYS, HELPING MY MOTHER PICK THEM IN HER BEAUTIFULLY LUSH BACKYARD GARDEN. THEN WE’D WASH AND PREP THEM FOR SALADS OR TOMATO RELISHES AND SOUPS. THIS TIME I’M USING THEM IN AN EASY, UNCOOKED, COLD SPANISH GAZPACHO SOUP WHICH IS MY CHOICE SUMMER SOUP WHEN I FEEL LIKE SOMETHING TASTY AND REFRESHING. I SERVE IT IN A GLASS ALONGSIDE MY CANAPÉS.

PREPARATION TIME: 10 MIN

NO COOKING TIME

SERVES 6

250g very ripe fresh tomatoes

1 clove garlic

½ celery stick, optional

5ml fresh basil, stems removed plus extra to garnish

¼ small red onion, sliced

1 red pepper

30ml olive oil, plus extra to drizzle

juice of a lemon wedge

60ml water

salt and pepper, to taste

SERVE WITH

10 ice blocks, crushed

METHOD

Place all the ingredients in a blender and whizz until smooth.

Pour into glasses, drizzle with olive oil and garnish with basil. Pour the remainder into a jug with the crushed ice and garnish with more basil.

Siba’s tip…

For your gazpacho to have a beautiful colour, it’s important to use bright red and ripe tomatoes. To ripen tomatoes at home, place them in a perforated paper bag for a day or two. For a bit of spice, heat 15ml oil and sauté 5ml of smoked paprika for up to a minute and add it to the blended mixture. You can also roast the garlic clove in its peel in a preheated oven at 200°C for 10 minutes until it softens. Then remove the peel and continue with the recipe. This imparts less of a sharp garlic flavour.