A light, refreshing soup for summer. The Red Wine Liqueur Vinegar gives the soup a slight sweetness that perfectly matches the acidity of the tomatoes. Serve with crusty bread.
Ingredients
600g vine-ripened tomatoes, peeled and quartered
1 medium cucumber, roughly chopped
2 garlic cloves, roughly chopped
1 small red onion, roughly chopped
1 red capsicum, halved, deseeded, and diced
3 thick slices of stale crusty bread, roughly chopped
70mL Pukara Estate Premium Extra Virgin Olive Oil, plus extra for serving
7 torn basil leaves
1 tbsp chopped flat-leaf parsley
40mL Pukara Estate Red Wine Liqueur Vinegar
One-third cup finely diced cucumber for serving
Method
Cover bread with a little water to soften. Place in a blender or food processor with all the vegetables, herbs, and olive oil. Blend until smooth.
Add the Red Wine Liqueur Vinegar, season to taste with salt, pepper, and a little sugar if necessary. Blend again and refrigerate until ready to serve.
Transfer to serving bowls, top with diced cucumber, and drizzle with Premium Extra Virgin Olive Oil.
Gazpacho
A light, refreshing soup for summer. The Red Wine Liqueur Vinegar gives the soup a slight sweetness that perfectly matches the acidity of the tomatoes. Serve with crusty bread.
Ingredients
600g vine-ripened tomatoes, peeled and quartered
1 medium cucumber, roughly chopped
2 garlic cloves, roughly chopped
1 small red onion, roughly chopped
1 red capsicum, halved, deseeded, and diced
3 thick slices of stale crusty bread, roughly chopped
70mL Pukara Estate Premium Extra Virgin Olive Oil, plus extra for serving
7 torn basil leaves
1 tbsp chopped flat-leaf parsley
40mL Pukara Estate Red Wine Liqueur Vinegar
One-third cup finely diced cucumber for serving
Method
Cover bread with a little water to soften. Place in a blender or food processor with all the vegetables, herbs, and olive oil. Blend until smooth.
Add the Red Wine Liqueur Vinegar, season to taste with salt, pepper, and a little sugar if necessary. Blend again and refrigerate until ready to serve.
Transfer to serving bowls, top with diced cucumber, and drizzle with Premium Extra Virgin Olive Oil.