Is this gazpacho recipe a Midsummer Night’s Dream? We’ll leave that up to you to decide after you’ve made dinner in 15 minutes.
shallot, coarsely chopped
red bell peppers, 1 coarsely chopped & 1 finely diced
English cucumber, 1/2 coarsely chopped & 1/2 finely diced
kosher salt & pepper to taste
fresh parsley & crumbled feta to serve
Add the not just pasta sauce, shallot, garlic, the coarsely chopped bell pepper, the coarsely chopped cucumber, and sherry vinegar, and 1 teaspoon kosher salt to a blender and blend until completely smooth. With the blender still running, slowly add the olive oil until slightly emulsified and creamy looking.
Stir in ¾ of the finely diced cucumber and red pepper and let cool in the fridge for at least 1 hour. Pour into to serving bowls and garnish with parsley leaves, crumbled feta, remaining ¼ diced veg, and a drizzle of olive oil.
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