Gazpacho

This Spanish dish is the perfect snack in the middle of a sweltering Summer's day in Australia. You can make this as chunky or as smooth as you like--it's up to your own personal preference. It is important to remove all the seeds from the fruits otherwise it will taste bitter once they're blended.

Wazoo Dust is a perfect seasoning (Recipe HERE) for this snack if you have it on hand--just use it in place of the paprika/cayenne. You might also add a little Prosciutto or Serrano Ham (shredded) to the soup at the last minute.

Ingredients

• 6 Tomatoes, large, fresh
• 1 Red Capsicum, de-seeded, chopped
• 1 Yellow Capsicum, de-seeded, chopped
• 1 Red Onion, diced
• 1 Cucumber, small, peeled, chopped
• 4 Green Onions, green part removed, chopped
• 2 Garlic cloves, peeled
• 2 tblspns White Wine Vinegar
• 1 tspn Paprika (smoked or sweet)
• 1 pinch Cayenne Pepper
• 1 tblspn Extra Virgin Olive Oil
• 2 tspns White Sugar

Method

1. Cut a small cross in the bottom of each tomato, then put them in an ovenproof mixing bowl. Put the kettle on and when it boils pour the water over the tomatoes, until submerged and leave them for a minute or so. Lift each one out with a slotted spoon, slip the skins off and discard them.
2. Cut each tomato in half, scoop out the seeds and core and discard. Add the tomatoes, capsicums, onion, cucumber, green onions and garlic to your blender (or use an immersion blender).
3. Blend the mixture to your liking. It can be a smooth puree or you can have it as chunky as you like.
4. Season the soup to taste with salt, the white wine vinegar, paprika, cayenne or Wazoo Dust (Recipe HERE), olive oil and sugar.
5. Serve in a cocktail glass, topped with ice and a teaspoon.