Cold tomato soup. Like a bloody mary but not as much fun right? Wrong. Gazpacho is perfect on a hot summer’s day with a big chunk of fresh bread. Try to get a mix of tomatoes – sizes, shapes, colours too if you feel like it. We’ve roasted most of the ingredients for this one which boosts the flavours in the tomatoes and capsicum, but mellows the sharpness of the garlic. Make it the day before if you can, to allow the flavours to develop, and serve straight out of the fridge super chilled. Lastly, be aware of the heat of the chilli. You don’t want to end up with cold chilli soup.

Oh, and if you still aren’t convinced, feel free to add a shot of vodka or tequila if it is that time of day.


(makes 2 litres)

1 kg mixed tomatoes
1 cucumber
1 capsicum
2 garlic cloves (unpeeled)
½ long red chilli, deseeded
1 sprig rosemary
handful basil leaves
splash red wine vinegar, or to taste
extra virgin olive oil

Arrange the tomatoes, capsicum, chilli, garlic and rosemary in a single layer on a baking tray. Roast in an oven preheated to 180° celsius for 15-20 minutes, or until the skins have split and they smell pretty good. Check them occasionally and turn to make sure the tomatoes and capsicum blister on all sides. If you are using a mix of tomatoes, remove the smaller ones if they cook faster. The tomatoes will have released a clear golden liquid by this stage. Drain this off into a bowl as you are checking, to make sure it doesn’t burn in the bottom of your roasting tray. Seriously, the flavour this will add to your gazpacho is off the charts. If you don’t believe us, try a teaspoon of it and then try not drinking it straight out of the pan. Actually, don’t do that. You will get burned.
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Place all the roasted ingredients in a mixing bowl and cover with glad wrap. Once cooled, pinch the skin off the garlic and capsicum and remove the seeds (you could take the skins off the tomatoes as well if you could be bothered, but it’s a pain in the arse and doesn’t make a huge difference). Put everything in a blender with a handful of basil leaves. Peel and seed the cucumber and add that too. Blend until you get as smooth a texture as possible and add a splash of red wine vinegar, olive oil and salt to taste. Refrigerate overnight or at least a few hours so it is cold when you dish it up. Drizzle some good extra virgin olive oil on top and serve with the best bread you can find.

PS. we know gazpacho is spanish but check out the perfect olive oil pour in the shape of a map of italy. Just sayin’.
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