Tomato and capsicum gazpacho

Name: Tomato and capsicum gazpacho
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 1kg roma tomatoes, roughly chopped; 2 each red capsicums and long red chillies, seeds removed, chopped; 1 garlic clove, chopped; 1 red onion, sliced; 1/4 cup (60ml) red wine vinegar; 3 tsp caster sugar; 1 bunch basil, leaves picked; 3/4 cup (185ml) extra virgin olive oil; 300g sourdough, torn into small pieces; 1/2 bunch chives, finely chopped; Micro basil, to serve

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by Matt Moran

Chef and delicious. Produce Awards judge

Apr 17, 2017

This chilled soup is not only ready in under 15 minutes, but also should be obligatorily eaten on a beautiful sunny day.

1kg roma tomatoes, roughly chopped
2 each red capsicums and long red chillies, seeds removed, chopped
1 garlic clove, chopped
1 red onion, sliced
1/4 cup (60ml) red wine vinegar
3 tsp caster sugar
1 bunch basil, leaves picked
3/4 cup (185ml) extra virgin olive oil
300g sourdough, torn into small pieces
1/2 bunch chives, finely chopped
Micro basil, to serve

Method

1.

Combine tomato, capsicum, chilli, garlic, onion, vinegar, sugar, half the basil and 1/4 cup (60ml) oil in a bowl. Season, then chill for 2-3 hours to marinate.
2.

In batches, transfer tomato mixture to a blender and whiz until smooth. Strain through a fine sieve and chill until needed.
3.

Heat remaining 1/2 cup (125ml) oil in a large frypan over medium heat. Add the bread and cook, stirring, for 4-5 minutes or until golden. Drain on paper towel and set aside to cool. Transfer to a bowl and toss with chive and remaining basil.
4.

Sprinkle gazpacho with croutons and micro basil to serve.