for 4 people

Gazpacho

400 g	tomatoes, cut into pieces
200 g	raspberries
150 g	celery, cut into pieces
50 g	toast bread, torn into pieces
½	red onion, cut into pieces
2 tbsp	red wine vinegar
3 dl	water
1 tsp	salt
a little	pepper

Topping

½	red onion, cut into thin slices
1 tbsp	red wine vinegar
1 tbsp	olive oil
50 g	raspberries, cut in half

How it's done

Gazpacho

Place the tomatoes in a blender along with all the other ingredients up to and including the pepper, puree until smooth. Cover the gazpacho and chill for approx. 1 hr.

Topping

Place the onion, vinegar and oil in a small bowl, mix, leave to stand for approx. 10 mins. Stir the gazpacho well, plate up. Top with the raspberries and onions.

Show complete recipe