Chilled Gazpacho Soup

Chilled Gazpacho Soup


35 mins


0 mins


4 people

This is the best Gazpacho soup that the president of the medical society has ever had......Apparently


  1. Into a mixing bowl add your chopped tomatoes, shallots, basil, sherry vinegar and a good glug of extra virgin olive oil, leave to marinate for an hour

  2. Meanwhile, pop your peppers into a very hot oven until the skin blisters and goes black, this should take about 30 minutes, remove from the oven, drop into a bowl and cover with clingfilm and leave to cool, this will allow you to peel the peppers with ease

  3. Pop your tomato mixture and roasted peeled peppers into a blender and blitz until smooth, adjust the seasoning with salt, pepper and sherry vinegar, pass through a fine sieve and serve in chilled bowls