SIZE
For 4-6
PREPARATION
15 min
DIFFICULTY
- Level 1
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.
Ingredients
2 jars | not just pasta sauce |
1 small | shallot, coarsely chopped |
1 clove | garlic |
2 | red bell peppers, 1 coarsely chopped & 1 finely diced |
1 | English cucumber, 1/2 coarsely chopped & 1/2 finely diced |
2 Tbsp | sherry vinegar |
1/4 cup | EVOO |
kosher salt & pepper to taste |
fresh parsley & crumbled feta to serve |
Process
1
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.
2
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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