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Gazpacho

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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! 
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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

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