Red gazpacho

1. The day before, wash 10 tomatoes and 2 red peppers. Cut the peppers in half, remove the seeds and pith. Peel 1 cucumber and remove the seeds. Peel the tomatoes and remove the stalk. Peel 1 white onion, 1 garlic clove  and 1 shallot.

2. Cut the vegetables into large pieces. Place in a bowl with garlic and shallot. Add 20 cl of olive oil and 10 cl sherry vinegar and marinate for 24 hours.

3. On the same day, mix and serve chilled.

Find out more gazpacho recipes:

Green gazpacho

Tomato and cucumber gazpacho

Coconut and mango gazpacho

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