Tomato Cucumber Gazpacho

Ingredients for Tomato Cucumber Gazpacho

• 1200ml coarsely chopped tomatoes (about 6 medium)

• 725ml tomato-based vegetable juice

• 550ml chopped English hothouse cucumber (from 1 large), divided

• 160g chopped red onion (about 1 small), divided

• 60ml extra-virgin olive oil

• 2 tablespoons finely chopped fresh basil plus additional for garnish

• 2 tablespoons plus 1 teaspoon red wine vinegar

• 2 tablespoons mayonnaise

• 3 small garlic cloves, peeled

• 2 teaspoons anchovy paste

• Purchased Parmesan croutons (optional

• for garnish)

How to make Tomato Cucumber Gazpacho

Working in 2 batches, puree chopped tomatoes, vegetable juice, 300ml chopped cucumber, 120ml chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.

Stir remaining 160g chopped cucumber and 80g chopped red onion into gazpacho. Refrigerate 2 hours.

Divide gazpacho evenly among bowls. Garnish with chopped basil and Parmesan croutons, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.