Name: Mike McEnearney’s fast gazpacho
Yield: 4
Ingredients: 750 gm ripe tomatoes; 2 red capsicum, diced, seeds removed; ¼ green capsicum, diced, seeds removed; ½ small red onion, diced; 1 Lebanese cucumber, diced, seed removed; 40 gm crustless sourdough bread, diced; 1 small long red chilli, diced, seeds removed; 3 tsp cabernet sauvignon vinegar (see note); 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; Thinly sliced long red chilli or 1 small red chilli, bruised to expose seeds; Basil leaves, to serve

“To make things even more festive, add a slug of vodka or gin for a Bloody Miguel!,” says McEnearney. “You could even sprinkle some chilli salt on top.”

Ingredients

750 gm ripe tomatoes

2 red capsicum, diced, seeds removed

¼ green capsicum, diced, seeds removed

½ small red onion, diced

1 Lebanese cucumber, diced, seed removed

40 gm crustless sourdough bread, diced

1 small long red chilli, diced, seeds removed

3 tsp cabernet sauvignon vinegar (see note)

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

Thinly sliced long red chilli or 1 small red chilli, bruised to expose seeds

Basil leaves, to serve

Method

1.Combine tomato, capsicum, onion, cucumber, bread, long red chilli and vinegar in a large bowl, season to taste with salt flakes and mix well. Leave to marinate for 10 minutes in the refrigerator, then blend in a food processor or blender until very smooth and silky.

2.Blend mixture with oil with a hand-held blender. Adjust with more salt if required. Refrigerate until chilled.

3.Divide gazpacho into bowls, drizzle with oil, top with chilli and basil, season to taste with pepper and serve.