Gazpacho
by Bronwen Laight
Ingredients
6 large ripe or over-ripe tomatoes, roughly chopped
1 large red capsicum, chopped and seeded
1 medium sized cucumber, peeled and roughly chopped
2-3 cloves garlic
A few drops of Kaitaia Fire (optional)
¼ cup extra virgin olive oil
1 tbsp red wine vinegar or sherry vinegar (may need more)
1 tsp salt
The most amazingly tasty mix of seasonal salad leaves picked that morning are simply second to none. Quality produce grown with care and attention, just wonderful!
— Adele
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