Red Gazpacho with Purple Basil
4.8(279 ratings)Classic gazpacho is already a raw soup, which makes it one of the easiest dishes in this collection. Ripe tomatoes, red pepper and a little garlic are blended with olive oil and sherry vinegar until silky, then chilled until very cold. Crunchy cucumber cubes and dark purple basil leaves on top make each bowl look as good as it tastes.
- Hands-on
- 15 min
- Chill
- 2 hr
- Total
- 2 hr 15 min
- Serves
- 4
- Level
- Easy
Method
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Step 1: Put the tomatoes, bell pepper, chopped half of the cucumber, garlic and onion into a blender with the salt and vinegar.
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Step 2: Blend on high for about 1 minute, then drizzle in the olive oil with the motor running until the soup turns creamy and pale orange-red.
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Step 3: Taste and adjust with more salt or vinegar, then pour into a jug, cover and refrigerate for at least 2 hours until thoroughly cold.
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Step 4: Stir well, ladle into bowls, and top each with a spoonful of the finely cubed cucumber and a few purple basil leaves.
Same technique, different aisle
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