10 Minute Preparation, Chilling Time

Serves 7-8 as entree

 

Ingredients

  • 10-12 ripe tomatoes, Roma quartered

  • ¼ - ½ telegraph cucumber, chopped

  • 1 small red pepper, core and seeds out, chopped

  • 1/2 small red onion, peeled and chopped

  • 1 garlic cloves, peeled and cut in half

  • ¼ tsp chili flakes

  • Juice of 1 lemon

  • 1-2 cups cold water

  • 2 tbsp Raw Apple Cider Vinegar

  • ¼ - 1 tsp salt

  • 1/2 tsp pepper

  • 1 tray of ice cubes (optional if you want a thinner immediately cooler gazpacho)

  • Optional ¼ tsp cumin or 3-4 mint leaves

  • Garnish with diced cucumbers & mint

 

Method

  1. Put all ingredients minus the garnish into the blender and process anywhere from 10 seconds to 30 seconds depending on desired texture.

  2. Chill in fridge until required, garnish with finely diced cucumber and mint leaves. NB: Mixture will separate when chilled so just give it a stir to bring it all back together again.

Gazpacho: Oil-Free, Gluten-Free

Sarah Eve Matthews  ©2018