Prep Time: 15 minutes
This chilled soup is perfect for hot summer days that requires zero cooking. Loaded with fresh sun ripened tomatoes, peppers, onion and herbs, this dish packs a real punch. Maximum flavour, minimal fuss…what’s not to love!!
6 Large Sun Ripened Tomatoes
2 Red Sweet Pointed Peppers
1 Medium Onion
1 Garlic Cloves
2 tbsp Red Wine Vinegar
2 tbsp Angus & Oink Italian Stallion
- Roughly chop your vegetables then gradually add them to a food processor and blitz them together to form a smooth consistency.
- Pour in EVOO, vinegar and Italian Season, pulse a few more times and taste. If you like your gazpacho slightly smoother, slowly add water until you get your desired consistency.
- Store in the fridge for a couple of hours and serve chilled with some crusty bread.