Gazpacho

11 ingredients
4 steps

Ingredients

  • 4 cloves garlic, halved
  • 1 large red onion, halved
  • 1 tbsp salt
  • 2 large red peppers
  • 1/2 cup extra virgin olive oil
  • 3 small cucumbers, peeled
  • 2 medium very ripe tomatoes, halved
  • 1 None red birdseye chili pepper, trimmed
  • 1 cup loosely packed fresh basil leaves
  • 2 tbsp quality red wine
  • 2 tsp brown sugar

Directions

  1. 1
    Place garlic, onion and salt in a small saucepan; cover with cold water. Bring to a boil on high heat. Reduce heat to low; simmer, uncovered, 20 mins, or until tender. Cool to room temperature; drain.
  2. 2
    Meanwhile, preheat the oven to 425°F. Rub peppers with 1 tbsp of the oil. Place peppers on baking pan. Roast 30 mins, or until blistered and blackened, turning occasionally. Transfer peppers to a bowl. Cover with plastic wrap; let stand until cooled. Peel skin from peppers and discard seeds. Reserve any pepper juices.
  3. 3
    Place cucumber, tomatoes, chili pepper, basil, peppers with all the juices, and boiled onion and garlic in a blender. Blend on high speed until smooth. Add remaining oil and wine; blend until just combined.
  4. 4
    Strain pepper mixture through a fine sieve over a large bowl. Season to taste with salt, pepper and sugar. Refrigerate at least 3 hours, before serving. To serve, pour gazpacho into individual cups or glasses.

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