- 1/2 punnet Freshzest Basil – Green
- 2 cloves garlic
- 60ml olive oil
- 1 chilli, finely chopped
- 5 tomatos, skinned, seeded and cubed
- 750ml tomato juice, unsweetened
- 1 salad onion, finely chopped
- 1/4 teaspoon paprika
- 120ml balsamic vinegar
- 200gm cucumber, peeled, seeded and chopped
- salt and pepper, to taste
- olives, pitted and chopped – try Kalamata
- 1 punnet Freshzest Basil – Green, shredded
- 20gm rocket, shredded
- ice cubes
Gazpacho.
Serving Size: 6
- Pound the basil and garlic using a pestle and mortar (a food processor can be used).
- Add chilli and oil to form a paste.
- Place in a bowl. Add tomatoes, juice, onion and paprika and season. Add balsamic vinegar to taste and chill.
- Just before serving, add cucumber. Garnish each bowl with olives, basil, rocket and ice cubes.
