If you have landed on this recipe through our tantalisingly tasty tomatoes blog then you will know that June 2020 in our recipe series is all about the humble tomato and why heritage matters. If you have found this recipe by chance, welcome to The Together Plan, a charity working to revive Jewish community life in Belarus. History, heritage and culture are high on our agenda and food is intrinsic to who we are… Do explore the rest of our website to find out more about our current projects as well as how you can get involved and support us.
During this time of lockdown and limited availability of produce, you may have to make do with what you have in your fridge or storecupboard.
If you have a glut of tomatoes, pepper and cucumber why not try to make gazpacho.
This is traditionally eaten cold and delicious on a hot summer’s day.
- 1 red onion
- 1 garlic clove (finely chopped)
- 1 red pepper, deseeded and chopped
- 4 large ripe tomatoes ( chopped)
- ½ cucumber
- 500ml passata
- 1 slice bread, chopped
- 200ml water or vegetable stock
- 5 tbsp olive oil
- 4 tbsp red wine vinegar
- 1 tsp tabasco
- 1 tsp harissa
- 30g chopped basil
- Put the onion, garlic, cucumber, pepper, tomatoes, 20g basil, bread, water or stock in a food processor and blend until finely chopped, but not too smooth.
- Tip into a large bowl with the passata, oil, vinegar, Tabasco or harissa ( depending on the level of spice required) and seasoning.
- Mix well, cover the bowl with cling film or foil and put in the fridge for at least 2 hrs or overnight.
- To serve, pour into small bowls or glasses, drizzle over a little olive oil, add some chopped cucumber and tomato and sprinkle with a few torn basil or parsley leaves.
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Thanks to Michelle Rose our amazing in-house foodie for this recipe! Check out her website and other recipes here.