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Beat the heat with this irresistible Gazpacho! Made with Italianavera Datterino Tomatoes, fresh summer ingredients like crisp cucumbers, sea salt and a generous drizzle of PONS sherry vinegar and evoo, this is a must-try recipe to elevate your summer vibes! 
Course Appetisers


  • You will need a food processor or blender


  • 2 garlic cloves, sliced
  • 3 baby cucumbers, roughly chopped
  • 1/2 red onion, roughly chopped
  • 800g Italianavera Datterino Tomatoes 2 x tins
  • 3 tbsp PONS Sherry Vinegar adjust to taste
  • 3 tbsp PONS Jan Roc EVOO adjust to taste
  • Tasman Sea Salt, to taste


  • 1 fresh lemon, sliced
  • cucumber ribbons, thinly sliced


This recipe is best made ahead of time

  • In a food processor, combine the garlic, baby cucumbers and red onion, blend until smooth. Add cherry tomatoes, sherry vinegar, extra virgin olive oil, and sea salt. Blend again until all the ingredients are emulsified.
  • Adjusting seasonings (sherry vinegar, olive oil, and sea salt) to taste. Chill the Gazpacho and refrigerate for at least one to two hours to allow the flavours to meld.
  • Chill serving glasses during this time.

To serve

  • Pour the gazpacho into the chilled glasses, garnish with lemon slices and cucumber ribbons. Serve immediately.
Keyword gazpacho, Soup, summer, Tomatoes


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