Gezpacho Recipe Adapted From Taste

Anyone who knows me, will know I am a Woolworths ‘baby’. My clothes, my food, my cutlery all come from Woolworths. Since I first earned my own money, and had my own house, I have bought all my food from Woolworths. My father just nods, and Dave’s eyes roll back when ever my answer to the question “where did you get this from” is “Woolies”. I shop there at least twice a week and I enjoy my VIP status. Of course, the staff know me and that helps when I am looking for something special. When Woolworths launched their own in house magazine – Taste, I subscribed. I have every single one and mostly I read the columns, and glance at the recipes. March 2011 sees the 59th edition and I decided to give the gezpacho recipe (page 26) a go. I read it once, while writing my shopping list and then only followed the recipe bit when making the gezpacho. I had to read the recipe twice more, because at the end of it I had left over cherry tomatoes and coriander and I was confused. I have adapted the recipe to suit my tastes, and as I knew if there were leftovers I could make a pasta sauce out of them. For the original recipe please see the magazine.

Gezpacho
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Gezpacho

Recipe Category: Soup
All Rights Reserved: Adapted from Taste

Ingredients

  • 5 large ripe tomatoes
  • 2 small cucumbers
  • 1 orange pepper
  • 1 small onion
  • 2 cloves garlic, crushed
  • 500 mls tomato juice
  • 30 mls red wine vinegar
  • 125 mls olive oil, plus extra for drizzling
  • 10 cherry tomatoes, cut in half
  • handful of fresh coriander, roughly chopped

Method

  • chop the tomatoes, cucumber, pepper and onion
  • blend with the garlic
  • add the tomato juice, vinegar and oil
  • pulse until you have a thick consistency but not smooth
  • chill overnight
  • stir and then garnish with the cherry tomatoes and coriander
  • drizzle with olive oil and serve with some homemade bread

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