This savoury "red & green" soup is so easy to make and makes a perfect starter for Christmas lunch or dinner. While the traditional Spanish gazpacho includes bread and is blended to make a smooth puree, I like the crunch of finely diced vegetables in this version and also the "red & green" which are the colours of Christmas. Serve the bread on the side instead.
Serve it chilled, and if the day is really hot, add an ice block just before serving.
Use vegetable stock if you're catering for vegetarians.
- Prep Time : 25-30 minutes
- Yield : 4
- large very ripe Roma tomatoes - 6
- green capsicum (green pepper) - 1, washed, halved, seeds and membrane removed
- Lebanese cucumber - 1, peeled, sliced lengthways and de-seeded
- red onion - 1 small, peeled
- garlic - 1 clove, crushed
- cold chicken (or vegetable) stock - 1 cup (250ml)
- extra virgin olive oil - 1/2 cup (125ml)
- sherry (or red wine) vinegar - 60ml
- sea salt and freshly cracked pepper
Peel the tomatoes: remove the calyx with a small knife then cut a shallow cross in the skin at the bottom. Prepare a bowl of iced water. Plunge half the the tomatoes into a medium saucepan of rapidly boiling water for 15-20 seconds. Remove immediately with a slotted spoon to the bowl of iced water.
Repeat with remaining tomatoes. Slip off the skins, cut into quarters and remove the seeds. Dice finely and place in a large serving bowl.
Finely dice the capsicum, cucumber and onion. As you dice each vegetable, add it to the bowl. Add the garlic and toss gently to combine. Season well. Pour in the chicken (or vegetable) stock, olive oil and vinegar and stir again. Taste for seasoning. Cover with plastic wrap and chill thoroughly.
Ladle into individual serving bowls and top with an ice block.