gazpacho

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
• 15ml lemon juice or maple vinegar
• 15ml (1 tbsp) maple syrup
• 15ml (1 tbsp) olive oil
• 15ml (1 tbsp) balsamic vinegar
• 100 g water
• 1-2 pinch of salt
• 1-2 pinch of pepper
• a handful of basil leaves, roughly chopped

Method

1. Add the tomatoes, the cucumber, the pepper, the onion, the garlic and the basil to a blender. Pulse for 2 sec.
2. Add the remaining ingredients and purée until smooth. Season with salt and pepper.
3. Refrigerate for a minimum of 2 hours.
4. Serve in bowls and garnish the gazpacho with olive oil, basil leaves and Montreal Steak spices (optional).