750 gm ripe tomatoes
2 red capsicum, diced,
seeds removed
¼ green capsicum, diced,
seeds removed
½ small red onion, diced
1 Lebanese cucumber, diced,
seeds removed
40 gm crustless sourdough
bread, diced
1 small long red chilli,
diced, seeds removed
3 tsp cabernet sauvignon
vinegar (see note)
60 ml (⁄ cup) extra-virgin
olive oil, for extra
for drizzling
Thinly sliced long red
chilli or 1 small red chilli,
bruised to expose seeds
Basil leaves, to serve1 Combine tomato, capsicum,
onion, cucumber, bread, long
red chilli and vinegar in a large
bowl, season to taste with salt
flakes and mix well. Leave to
marinate for 10 minutes in the
refrigerator, then blend in a
food processor or blender until
very smooth and silky.
2 Blend mixture with oil with
a hand-held blender. Adjust
with more salt if required.
Refrigerate until chilled.
3 Divide gazpacho into bowls,
drizzle with oil, top with chilli
and basil, season to taste
with pepper and serve.
Note Cabernet sauvignon
vinegar is available from select
delicatessens. If unavailable,
substitute red-wine vinegar.Chilled gazpacho SERVES 4
“To make things even more festive, add a slug of
vodka or gin for a Bloody Miguel!,” says McEnearney.
“You could even sprinkle some chilli salt on top.”
See chilli salt recipe on right.Gazpacho Angela Butler bowls
from Elph Store. Skimming Stones
small dish and This is Visser
cutlery, both from The DEA Store.
All other props stylist’s own.
Prawn salad Splendid Wren
ceramic teaspoon from Elph Store.
Blue dish from Studio Enti. All other
props stylist’s own. Stockists p176.68 GOURMET TRAVELLER