Hashish Gazpacho by Chef Nugs

1 Red Bell Pepper
2 Cloves Garlic
1 Cucumber
2 stalks Celery
1 small Red Onion
2 Plum Tomatoes
1 Lemon, juiced
1 large bunch Parsley
1 large bunch Fresh Basil
1 cup V-8 Tomato Juice
¼ cup Balsamic Vinegar
¼ cup Hash Olive Oil
¼ teaspoon Salt
¼ teaspoon Pepper

Roughly chop all vegetables then place in a large bowl with hash olive oil, balsamic vinegar, lemon juice, tomato juice, salt, pepper and herbs. Puree until just smooth in a high-speed blender or food processor in two batches. Ladle into bowls and top with fresh basil and an extra drizzle of extra virgin olive oil. Gazpacho will keep in a covered Tupperware container for up to three days in the fridge.

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