Gazpacho with Tarragon

Description

Gazpacho with tarragon

Ingredients

• Tomatoes - 14.1 oz
• Cucumbers - 10.6 oz
• Onion - 3.5 oz
• Orange Bell Peppers - 10.6 oz
• Garlic - 2 cloves
• Passata Tomato Sauce - 2 spoons
• Olive Oil - 2 spoons
• Tarragon - 0.7 oz
• Spiced Tomato Juice - 20 fl oz
• Red Wine Vinegar - 1 fl oz
• Lemon - ½ pieces
• Cayenne Pepper - ½ spoons

Step by Step guide

Step 1

Finely chop the tomatoes, retaining as much juice as possible. Dice the cucumbers and onion into small cubes. Cut the peppers into medium slices. Set aside some vegetables for garnish.

Step 2

Blend the remaining vegetables with garlic, tomato paste, olive oil, and finely chopped herbs in a blender. There's no need to aim for a completely smooth consistency; it's nice to keep a bit of texture.

Step 3

Transfer the puree to a bowl, add tomato juice, vinegar, and the juice of half a lemon. Season with salt and cayenne pepper. Cover and let it sit for 3 hours. Before serving, adjust the soup to taste once more and garnish with the remaining vegetables.

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