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Serves 4

1.25kg (about 15 medium) ripe tomatoes
½ small onion
1 cucumber
1½ red peppers
2 garlic cloves
1 green jalapeño chilli (optional)
Small bunch of parsley
75ml olive oil
50ml tarragon vinegar
Caster sugar, salt and freshly ground black pepper


  1. Peel and deseed the tomatoes. Peel and coarsely dice the onion. Peel the cucumber. Cut off a quarter of the cucumber and reserve for the garnish. Halve the rest of the cucumber lengthways, scoop out the seeds and coarsely chop the flesh.
  2. Core and deseed the red peppers, and set aside the half pepper. Peel and crush the garlic and roughly chop the chilli, if using, and the whole pepper.
  3. Put the tomatoes, onion, chopped cucumber and pepper, garlic, chilli, if using, and the parsley leaves in a food processor and blend until smooth. Add the olive oil, vinegar and seasoning to taste, including a little sugar to balance the acidity of the tomatoes. Transfer to a bowl, cover and chill in the fridge for about 2 hours.
  4. Before serving, deseed and very finely dice the rest of the cucumber and red pepper. Serve the gazpacho with the cucumber and pepper garnish.

Often bread is added to gazpacho to thicken it slightly. If you prefer a thicker consistency, add a slice of day-old white bread when blending the vegetables, but expect the bread to dilute the colour somewhat.

Author: Leiths Teachers


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