Gazpacho in minutes!
  • 4 medium tomatoes cut into quarters

  • 1 medium seedless cucumber peeled and chopped

  • 1 small red capsicum, seeds and stem removed, chopped

  • 1 tablespoon apple cider vinegar

  • 3 medium cloves garlic chopped

  • 1 tablespoon olive oil

  • Salt to taste

  • Freshly ground pepper to taste

  • 3 tablespoons coriander chopped (optional)

  • ½ avocado cut into chunks for garnish (optional)

Cooking Instructions:

1. Place all ingredients except for the coriander and avocado into a blender or food processor. Puree to desired texture.               Smooth to chunky. Stir in the coriander

2. Adjust seasonings

3. Refrigerate for at least an hour 

4. Ladle the gazpacho into bowls and garnish with avocado and additional coriander leaves

Serves 4
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