Created by Spinneys
Prep time 20 minutes
Cook time 20 minutes
Serves 4
Cuisine Spanish
Diet Vegan
Preparation Easy
Nutrition (per serving)
Calories 317
Fat 29g
Saturates 0.1g
Protein 3g
Carbs 11g
Sugars 8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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1

Place the wood chips in water and soak for at least 30 minutes then drain.

2

Quarter the tomatoes then place them along with the capsicums, garlic, vinegar and 4 tbsp olive oil in a large roasting tray and season well.

3

Prepare a barbecue to a low heat and scatter over the wood chips. Immediately place the roasting tray with the veggies over the heat and close the lid. Allow to smoke for 20 minutes.

4

Peel and deseed the cucumber, then cut into chunks. Remove the core and seeds from the capsicums.

5

Place the capsicum flesh, cucumber, water, tomatoes, garlic, vinegar, olive oil, Tabasco, 1 tsp sea salt and cumin into a blender and blitz until smooth. Taste and adjust the seasoning.

6

Pass the gazpacho through a sieve and get rid of any excess solids. Decant the liquid into a jug. Cover and refrigerate for a minimum of 2 hours, but overnight if you can.

7

Pour the gazpacho into serving bowls, drizzle generously with the olive oil and sprinkle with sea salt, freshly ground black pepper and garnish with fresh basil.