Reinier and Annemarie’s Gazpacho

Using Sundrop tomatoes to bring you our first delicious recipe!
BY Sundrop Farms
shareShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

With the weather warming up down in Australia, we asked our multi-talented C.T.O. Reinier Wolterbeek for a recipe idea to help beat the heat (using, of course, delicious Sundrop tomatoes).

He then asked his decidedly more culinary-talented partner Annemarie, and together they made a delicious gazpacho. Over to Annemarie (and Reinier):

This is a really quick 20-minute recipe that we made together this last week. Even Chappie (see picture 2) was a fan! Gazpacho is popular in Andalusia, Spain, where it is often over 40 degrees  in the summer, so this is the perfect (tomato-based) way to cool down.

Assemble your ingredients (map of Australia optional):

  • 5 medium sized Sundrop tomatoes
  • 1 clove of garlic, peeled
  • 1 onion, peeled
  • 1 red pepper, seeds removed. 
  • 1 cucumber, peeled
  • 600 ml of  juice from Sundrop tomatoes
  • 300 ml olive oil
  • 150 ml red wine vinegar
  • Sugar, salt and pepper

 

161002 Ingredients
The ingredients

Put on your Sundrop apron

Chop up the tomatoes and vegetables and blend using a stick blender until smooth.

 

161002 Mixing crop_rotate
Annemarie and Chappie mixing the ingredients (Reinier is nowhere to be seen…)

Add the tomato juice, olive oil and vinegar and blend.

Sieve the mixture and add sugar, salt and pepper to taste.

Refrigerate for one hour

Serve in small glasses or soup bowls, and enjoy under an umbrella in the glorious sunshine. Garnish with croutons, parsley, more diced vegetables or anything else that you fancy!

Bon appetit!

 

161002 End Product
The finished product!

 

 

 

Where to next?