A fabulously simple fresh and delicious gazpacho.
This pineapple gazpacho is a refreshing twist on the classic recipe.
This is how easy it is:
12 ripe tomatoes
large handful basil leaves
½ red onion
25ml red wine vinegar
50ml olive oil
Chop all ingredients.
Mix all together in a bowl (as above picture).
Leave 8 hours, or ideally overnight in a fridge to marinade all the flavours together.
Hand blend gently.
NB. Do not blend in a Nutribullet as tomatoes can bubble and go ‘fizzy’