There wasn’t one particular recipe that I followed for this. I browsed all over the place trying to find an idea recipe and didn’t manage to locate one. As one of the guests doesn’t eat capsicums, I cut those out – they tend to feature in most gazpacho recipes. As the other guest doesn’t eat coriander, I finely chopped parsley and coriander and put them on the table in separate dishes.
Following is more or less how I made this dish:
- 5 medium tomatoes
- 3 cucumbers
- half a white onion
- half a red onion
- 2 garlic cloves
- half a green chilli
- juice of 1 lime
- 1/8 cup of apple vinegar (red wine vinegar can be used)
- 1/4 cup extra virgin olive oil
Chop tomatoes, cucumbers, and onion into chunks. Place vegetables, garlic, and chilli into food processor and process until everything is in tiny chunks. Add lime, vinegar, and oil; mix in. Taste and add more vinegar as required. Refrigerate for at least a few hours.