Italian Gazpacho Recipes

Cooking Time: Up to 15 mins
Serves: 4   

Ingredients

570ml passata
350g Sacla' Vine Ripened Tomato & Chilli Pepper Stir Through
225ml cold water
1 tbsp red wine vinegar
1 clove garlic, peeled and crushed
extra virgin olive oil
a few ice cubes
8 handfuls basil
half a cucumber, roughly chopped
2 spring onions, finely sliced (don't bother with the outer layer)
salt and pepper

Instructions

In a food processor bowl mix the passata and 225g of the Vine Ripened Tomato & Chilli Pepper Stir Through with the water, vinegar and garlic. Blend until fairly smooth and season to taste.

Pour the gazpacho into bowls, add a couple of ice cubes to each, spoon on the remaining Vine Ripened Tomato & Chilli Pepper sauce and garnish with the basil.

Serve small bowls of the cucumber and spring onion to the side.