Tomato Gazpacho
When it’s far too hot to cook, we like to make gazpacho! Use your best tomatoes, marinate, blitz, and serve ideally the next day. For our yellow version we used yellow heirloom tomatoes, yellow capsicum, and white wine vinegar, but this recipe also works for a classic red version.
Ingredients
6 ripe tomatoes (approximately 800g), plus extra for garnishing
1 red or yellow capsicum, roughly chopped
½ cucumber, seeds removed, roughly chopped
1 small red onion, roughly chopped
2 cloves of garlic, roughly chopped
1 slice day old sourdough, torn
2 Tbsp sherry vinegar
1 tsp sea salt
¼ cup Mr Olio extra virgin oil, plus extra to serve
A few Clevedon buffalo cherry mozzarella balls, to serve
Method
Combine all the ingredients in a large bowl and leave to marinate for at least two hours in the fridge. Put into a blender or food processor and blitz until smooth. Taste and adjust the seasoning if required. Chill for 2 to 3 hours (but ideally overnight) before serving in chilled bowls with extra sliced tomatoes, the cherry mozzarella, and a drizzle of extra virgin olive oil.