Ingredients
- 500g ripe tomatoes, cut in 4
- 150 g cucumber, peeled, seeded
- 55 g red pepper, seeded and cubed
- 65 g onions, cut into chunks
- 1 garlic clove
- 20 g lemon juice
- 10 g maple syrup or maple sugar
- 1 tbs olive oil
- 1 tbs red wine vinegar
- 100 g water
- 1-2 pinch of salt
- 1-2 pinch of pepper
- a handful of basil leaves, roughly chopped
Method
- Add the tomatoes, the cucumber, the pepper, the onion, the garlic and the basil to a blender. Pulse for 2 sec.
- Add the remaining ingredients and purée until smooth. Season with salt and pepper.
- Refrigerate for a minimum of 2 hours.
On the picture, the gazpacho is topped with olive oil, basil leaves and Montreal Steak Spices.