Quick & Easy


LITTLE CUPS OF GAZPACHOAustralian Women's Weekly



1.Place garlic, onion and salt into a small saucepan; cover with cold water. Bring to the boil. Reduce heat; simmer, uncovered, 20 minutes, or until tender. Cool to room temperature; drain.
2.Meanwhile, preheat the oven to 220°C (200°C fan-forced). Rub capsicums with 1 tablespoon of the oil. Place capsicums on an oven tray. Roast 30 minutes, or until blistered and blackened, turning occasionally.
3.Transfer capsicums to a bowl. Cover with plastic wrap; stand until cool. Peel skin from capsicums, discarding seeds. Reserve any capsicum juices.
4.Using a high speed blender, blend cucumber, boiled onion and garlic, tomatoes, chilli, basil and capsicum with all their juices, until smooth. Add oil and vinegar; blend until just combined.
5.Strain capsicum mixture through a fine sieve over a large jug. Season to taste with salt, pepper and sugar. Refrigerate at least 3 hours, before serving. To serve, pour gazpacho into individual cups or glasses.

You could use Spanish sherry vinegar in place of the red wine, if preferred. For a more smoky flavor, grill capsicums over coals, without oil, turning them as they blacken. If you have a juicer on hand, use this to juice your vegetables in Step 4, instead of the blender.


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