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Roma Tomato Gazpacho

This recipe was creating in collaboration with Harris Farm Markets, more recipes can be found on their website.

Serves 2-3


1kg roma tomatoes, quartered

1 small cucumber, peeled

1 red capsicum, deseeded

½ red onion, peeled

2 garlic cloves

10 basil leaves

¼ cup extra virgin olive oil

2 tbsp sherry vinegar

Salt, pepper

To garnish:

1 small cucumber, diced

Basil leaves


Extra virgin olive oil


1. Remove the core and seeds from the tomatoes, reserving some of the seeds to garnish later.

2. Place all the ingredients in blender with a generous seasoning of salt and pepper. Blend for a few minutes until you have a smooth puree. Transfer to a container, cover and chill in the fridge.

3. Divide between bowls and top with the cucumber, basil leaves and croutons. Drizzle with olive oil to serve.

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