Easy Summer Gazpacho

Preparation Time: 10 mins

Tomato tip 

 If the tomatoes have good acidity but lacking in sweetness add a teaspoon of castor 

sugar when blitzing! 


Add a sparkle to your Gazpacho 

 Try using sparkling water instead of still, and only seconds before serving! 


Curried Onion and Apple Chutney with Ale-Gar 



 454g red onions, finely diced 

 1l Ale-Gar 

 227g apples, peeled, cored and chopped 

 84g sultanas 

 ½ teaspoon turmeric 

 ½ teaspoon paprika 

 2 teaspoons curry powder 

 1 teaspoon salt 

 1 teaspoon ground ginger 

 ½ teaspoon mixed spice 

 336g Demerara sugar 

 2 cloves garlic 

 1 teaspoon crushed black pepper 



1. Place the onion in to a saucepan with 60ml Ale-Gar and simmer until soft 

2. Add the apples, dried fruit, spices, seasoning and a little Ale-Gar to prevent burning 

3. Cook gently until the fruit is soft, stirring from time to time 

4. Add the remaining Ale-Gar and stir in the sugar 

5. Boil until the chutney is set 

6. Pour into hot sterilised j

Gazpacho with Ancient Greek Vinaigre 



 2 slices white bread (crusts removed) 

 3 garlic cloves (roughly chopped) 

 500g (approx 6) medium vine ripe tomatoes (roughly chopped) 

 50ml virgin olive oil 

 250ml fresh cold water 

 1 yellow pepper (capsicum or bell pepper) seeds removed and roughly chopped 

 1 cucumber (approx 12 inch) peeled and chopped 

 1 onion, peeled and chopped 

 2 tablespoons (30ml) Ancient Greek Vinaigre 

 Salt and pepper 




1. Place the bread and garlic in a food processor and blitz 

2. Add the olive oil and blitz again 

3. Place the tomatoes, pepper, cucumber and onion into the food processor and blitz for 

1-2 minutes until smooth 

4. Pour the mixture into a clean bowl and add the Vinaigre and water and stir well. 

season to taste 

5. Cover and chill in refrigerator for 2 hours, when ready, pour into chilled bowls or 

glasses and serve preferably in a sunny warm environment 


Serves: 4-6
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