Chunky gazpacho
This is both practical and sensible, given family politics and the kerfuffle of organising the big day. Besides, it's always wise to have excited kids and adults outside once the presents are open - less chance to demolish the house.
Ingredients
5 small cucumbers
1 large red capsicum
1 large yellow capsicum
1 red onion
2 garlic cloves
500g of ripe tomatoes
2 tbsp of Spanish sherry vinegar
salt and pepper
loaf of good bread
2 sprigs of thyme
1 handful of mint
1 handful of basil leaves
100ml of extra virgin olive oil
Method
This recipe is from Let it Simmer by Sean Moran.
Peel 5 small cucumbers and juice 3 of them into a large bowl. Remove seeds from the other 2, finely dice them and add to the juice. Peel, seed and core 1 large red and 1 large yellow capsicum. Finely dice and add to the cucumber. Finely dice a red onion and add to the bowl with a minced garlic clove. Peel and dice (a little larger than the other vegetables) 500g of ripe tomatoes. Mix in 2 tablespoons of Spanish sherry vinegar, season well with salt and pepper, cover and refrigerate for several hours.
Tear some good bread into bite-size pieces and fry gently in some extra virgin olive oil with a lightly crushed garlic clove. Toss frequently until crisp and golden; add 2 sprigs of thyme for a final few seconds.
Drain, discard garlic and thyme and cool the bread on paper towels.
Tear a handful each of mint and basil leaves, mix into the chilled soup with 100ml of extra virgin olive oil and serve with the bread pieces.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
