When its too hot to cook…
We are experiencing a lovely hot summer in Sydney right now
Only problem is that it’s too hot to cook. But you don’t need to
There are so many wonderful meals you can prepare without needing to put the oven or stove or even bbq on
Rice paper rolls (recipe in my cookbook veggie-licious)
Greek Salad with Avocado and Chickpeas (recipe in veggie-licious)
And now you can add to your list of no-need-to-cook meals this gorgeous gazpacho
I’m a huge fan of cooking and eating seasonally
And this gazpacho ticks both of those boxes
It makes the most of Summer’s beautiful tomatoes
Along with red capsicums, cucumbers and fresh herbs
And what sets your gazpacho apart is the olive oil you use
I love to use a locally produced fruity style olive oil – it makes all the difference
Quick and easy to make
And can be topped with anything really other than just croutons which is what we did
For example to make this a more substantial meal you could add cooked prawns, feta or Parmesan cheese, chopped nuts like toasted almonds or you could use seeds
There’s loads of options….
I hope you give this gorgeous gazpacho a go
- 1 red onion, peeled
- 1 small Lebanese cucumber
- 1 kg roma tomatoes
- 2 garlic cloves
- 2 red capsicums
- 2 slices Bills organic bread, crusts removed
- 150 ml tomato juice
- 1 teaspoon sherry or balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- 1 ½ teaspoons salt
- croutons, olive oil, fresh coriander, fresh basil or chives to serve
- and if you fancy add some cooked prawns, feta or Parmesan cheese, nuts or seeds
- Roughly chop the onion, cucumber and tomatoes.
- Place onion, cucumber, tomato, garlic, capsicum and bread in blender.
- Add tomato juice, vinegar, oil, sugar and salt and blend thoroughly.
- You may need to do this in two lots depending on the size of your blender.
- Serve garnished with a sprinkle of croutons, a drizzle of olive oil and fresh herbs.