Free Standard Delivery for orders over $150.

Gazpacho

Jump to Recipe Print Recipe

 

Gazpacho

Beat the heat with this irresistible Gazpacho! Made with Monjardin Tomatoes, fresh summer ingredients like crisp cucumbers, sea salt and a generous drizzle of Forvm vinegar and PONS EVOO, this is a must-try recipe to elevate your summer vibes! 
Print Recipe Pin Recipe
Course Appetisers

Equipment

  • You will need a food processor or blender

Ingredients
  

  • 2 garlic cloves, sliced
  • 1 large Lebanese cucumber, roughly chopped
  • 1/2 red onion, roughly chopped
  • 1 eschallots, roughly chopped
  • 660g Monjardin Tomatoes
  • 5 tbsp Forvm Bittersweet Cabernet Sauvignon Vinegar adjust to taste
  • 3 tbsp PONS JANIROC Extra Virgin Olive Oil adjust to taste
  • Tasman Sea Salt, to taste

Garnishes

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

Instructions
 

This recipe is best made ahead of time

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

To serve

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

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

sticky-apricot-chicken

Apricot Chicken

A retro family favourite gets a modern makeover that's still familiar. Our one-tray bake begins with chicken, Agrimontana Apricot Spread, fresh ginger, French cultured butter and the umami depth

Lamb with Tonnato Sauce

  Tender, pink lamb cutlets paired with a rich, velvety Tonnato sauce, make for an elegant dish that’s surprisingly simple to prepare.

Focaccia Bread

This overnight high-hydration no-knead focaccia is a labour of patience rather than effort. With equal parts flour and water, time does the hard work—creating an

Ultimate Truffle Fries

  Inspired by the legendary Crème de la Crème Pommes Frites — the world’s most opulent fries from New York City. Golden, thick-cut potatoes are

Cheese Fondue

The word fondue is derived from the French word “fondre” which means, “melt”. Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal,

All Recipes