Spicy gazpacho

servings2
2 hours 10 minutes

Ingredients

  • 750g of vine plum tomatoes
  • 250g of red pepper
  • 90g of cucumber, peeled
  • 1/2 tsp garlic, sliced
  • 1 1/2 tsp shallots, chopped
  • 2 tsp salt
  • 1 tsp sugar
  • 1 pinch of cayenne pepper
  • 1 tsp white wine vinegar
  • 1 tsp Chardonnay vinegar
  • 1 tsp basil, chopped
  • 1 lemon grass stalk, bruised

Method

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
  • 750g of vine plum tomatoes
  • 250g of red pepper
  • 90g of cucumber, peeled
  • 1/2 tsp garlic, sliced
  • 1 1/2 tsp shallots, chopped
  • 2 tsp salt
  • 1 tsp white wine vinegar
  • 1 tsp sugar
  • 1 pinch of cayenne pepper
  • 1 tsp 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
  • 1 tsp basil, chopped
  • 1 lemon grass stalk, bruised
4
Strain again and ladle a small portion into each bowl