Gazpacho with vegie 'confetti'
January and February are the perfect time for tomatoes. From cherry to vine-ripened to heirloom, tomatoes are awesome for salads, sauces and everything in between. Serve this soup super cold, as it is so delicious on a hot day. To embellish this classic, top with cooked king prawns or maybe crab meat.
Ingredients
400g vine-ripened tomatoes, peeled, deseeded and roughly diced
1 Lebanese cucumber, peeled and roughly diced
2 red capsicums, roughly diced
½ green capsicum, roughly diced
2 large red chillies, split, deseeded and chopped
1 garlic clove, finely chopped
½ small brown onion, chopped
1 tbsp red wine vinegar
60ml extra virgin olive oil
sea salt
freshly ground black pepper
Tabasco sauce
croutons, to serve
For the "confetti"
1 vine-ripened tomato, peeled, deseeded and very finely diced
½ small Lebanese cucumber, deseeded and very finely diced
1 red capsicum, very finely diced
½ green capsicum, very finely diced
½ small red onion, very finely diced
Method
Step 1
Put the first eight ingredients in a blender and add 125ml (½ cup) of water. Pulse until smooth, taking care not to overheat or puree the gazpacho.
Step 2
Push the mixture through a coarse sieve into a bowl. Add the oil, some sea salt and freshly ground pepper, and stir through. Check the seasoning and add a little Tabasco if you like it hot.
Step 3
3. Chill for at least 2 hours. While you wait, gently mix all the confetti ingredients together and set aside.
Step 4
Ladle the soup into four soup bowls, sprinkle over the confetti and croutons, and serve immediately.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
