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Summer Gazpacho

 

2 Red Peppers halved and de-seeded

1 Small Red Onion

1 ½ Ripe Tomatoes

½ Cucumber chopped

1 Clove Garlic crushed

1 tblsp Oil of your choice

1 tblsp Sweet Basil Vinegar

1 pt Tomato Juice

½ pt Water

Basil Leaves for garnish

Seasoning to taste

 

Method

 

Pre-heat oven to 200C Brush the pepper halves with oil and roast for about 30 mins until soft.

Allow to cool

Place the peppers, Onion, Tomatoes, Cucumber, Garlic, Oil and Vinegar in a food processor and blend until smooth. Add the tomato juice and water process briefly, taste and season if needed.

Chill well and serve in chilled bowls. Garnish with Basil Leaves and Ice cubes- When making the Ice cubes put a Basil Leaf in each one then freeze.

 

If you like a slightly thicker soup add about 200g of toasted breadcrumbs to the mix when blending the peppers etc.

 

Salmon marinated in Horseradish Vinegar

 

Salmon Tails can be used instead of more expensive thick steaks.

Place the Salmon in a bowl and pour over the Vinegar approx 60mls and Squeeze of Lime or Lemon. Place in Fridge overnight. The next day the salmon can be sliced and served on toast as a starter or cut up and mixed into scrambled Eggs.- A wonderful Christmas morning Breakfast.