Spicy gazpacho
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This spicy gazpacho recipe from Agnar Sverrisson is a fiery take on the Spanish classic. It requires patience - you need to leave it in the fridge overnight - but the extra depth of flavour is worth the wait.
First published in 2015
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Ingredients
Metric
Imperial
- 750g of vine plum tomatoes
- 250g of red pepper
- 90g of cucumber, peeled
- 1/2 tsp garlic, sliced
- 1 1/2 tsp shallots, chopped
- 2 tsp salt
- 1 tsp sugar
- 1 pinch of cayenne pepper
- 1 tsp white wine vinegar
- 1 tsp Chardonnay vinegar
- 1 tsp basil, chopped
- 1 lemon grass stalk, bruised
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Chop the tomatoes, peppers and peeled cucumber into 2.5cm pieces and add the garlic and shallot. Add the salt, sugar, cayenne, white wine vinegar and Chardonnay vinegar
- 750g of vine plum tomatoes
- 250g of red pepper
- 90g of cucumber, peeled
- 1/2 tsp garlic, sliced
- 1 1/2 tsp shallots, chopped
- 2 tsp salt
- 1 tsp white wine vinegar
- 1 tsp sugar
- 1 pinch of cayenne pepper
- 1 tsp Chardonnay vinegar
2
Leave in the fridge overnight. The following day, blitz in a food processor in small batches for approximately 5 seconds
3
Pass through a fine sieve twice. Chill on ice in the fridge for 2 hours, infusing with the chopped basil and bruised stalk of lemon grass
- 1 tsp basil, chopped
- 1 lemon grass stalk, bruised
4
Strain again and ladle a small portion into each bowl
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