Gazpacho

La familia Burns (founding partner) lived in Valladolid over 50 years ago and ever since have loved the simple cooling power of gazpacho. It’s made out of good seasonal stuff, and we’ve added our ACV vegan tonic to boost its gut power.

Perfect to enjoy on a hot barmy evening with family and a glass of thirst-slaking cider.

Ingredients (serves 8 as a tapa, or 4 as a starter) 

- 1 kg of medium sized vine tomatoes 

- 4 spring onions 

- 1 green pepper 

- 3 garlic cloves 

- ½ cucumber 

- Basil stalks 

- 75ml virgin olive oil 

- 25ml of Jones - Trust Your Gut Apple Cider Vinegar Tonic  (Important: if you don’t have Jones then use Sherry Vinegar – other commercially available ACV products are too harsh)  

- Sea salt, fresh ground pepper and a touch of sugar 

Garnish 

- 2 spring onions 

- ½ red pepper 

- ½ green pepper 

- ¼ cucumber 

- Croutons 

- Olive oil to drizzle 

Method

Step 1: Prepare the soup 

Trim and chop the tomatoes, spring onions, garlic, cucumber and pepper.  Marinade in Jones Trust Your Gut tonic for a couple of hours 

Remove the chopped vegetables and place in a blender.  Turn into a puree at a gentle pace (too fast and you’ll lose the colour).   

Push the puree through a fine sieve (you may need to do this 2 or 3 times).  Put the mixture back into the blender and slowly add the olive oil through the little feeder funnel. 

Take 25ml of the Apple Cider Vinegar Tonic from the marinade and add to the soup.  Season with salt, black pepper and a touch of sugar. Cool in fridge.

Finely chop the garnish vegetables place on top and drizzle olive oil non top. 

Alternatively, serve as a refreshing drink over ice, with a straw.