Spicy gazpacho

PT2H10M

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Ingredients

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1
Chop the tomatoes, peppers and peeled cucumber into 2.5cm pieces and add the garlic and shallot. Add the salt, sugar, cayenne, white wine vinegar and Chardonnay vinegar
2
Leave in the fridge overnight. The following day, blitz in a food processor in small batches for approximately 5 seconds
3
Pass through a fine sieve twice. Chill on ice in the fridge for 2 hours, infusing with the chopped basil and bruised stalk of lemon grass
4
Strain again and ladle a small portion into each bowl
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