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):
Put on your Sundrop apron
Chop up the tomatoes and vegetables and blend using a stick blender until smooth.
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!