Gazpacho with Tarragon

Ingredients

• Tomatoes 15 oz
• Cucumbers 10 oz
• Onion 5 oz
• Orange Bell Peppers 10 oz
• Garlic 2 cloves
• Passata Tomato Sauce 2 spoons
• Olive Oil 2 spoons
• Tarragon 0 oz
• Spiced Tomato Juice 20 fl oz
• Red Wine Vinegar 0 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.