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Gazpacho
If you have time, let your gazpacho chill overnight to allow the flavours to intensify. Gazpacho is a cold Spanish tomato based vegetable soup
Ingredients
10 ripe tomatoes, roughly chopped
1/2 cucumber peeled, seeded and cut into 2cm cubes
3 cloves of garlic, peeled
1 green capsicum, seeded and roughly chopped
1/4 cup water
1/4 cup Campbell's Real Vegetable Stock
1/2 cup olive oil
4 Tablespoon sherry vinegar or red wine vinegar
Salt to taste
2 slices proscuitto
Method
In a large bowl add all the ingredients except the prosciutto.
Blend these ingredients in batches in a food processor until very smooth.
Pass this through a sieve to ensure there are no lumps at all.
Refrigerate for at least 3 hours to chill and ensure all flavours mingle together.
Place the prosciutto on a baking tray lined with baking paper.
Put another piece of baking paper on top of the prosciutto and top with another baking tray.
Bake in a hot oven for 10 minutes or until crisp.
Allow to cool, then break into shards
Taste the chilled gazpacho and adjust seasoning if necessary.
Serve in chilled bowls with shards of the prosciutto placed on top to garnish.
Recipe by Brett McGregor winner of MasterChef NZ 2010