|Prep time||20 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the wood chips in water and soak for at least 30 minutes then drain.
Quarter the tomatoes then place them along with the capsicums, garlic, vinegar and 4 tbsp olive oil in a large roasting tray and season well.
Prepare a barbecue to a low heat and scatter over the wood chips. Immediately place the roasting tray with the veggies over the heat and close the lid. Allow to smoke for 20 minutes.
Peel and deseed the cucumber, then cut into chunks. Remove the core and seeds from the capsicums.
Place the capsicum flesh, cucumber, water, tomatoes, garlic, vinegar, olive oil, Tabasco, 1 tsp sea salt and cumin into a blender and blitz until smooth. Taste and adjust the seasoning.
Pass the gazpacho through a sieve and get rid of any excess solids. Decant the liquid into a jug. Cover and refrigerate for a minimum of 2 hours, but overnight if you can.
Pour the gazpacho into serving bowls, drizzle generously with the olive oil and sprinkle with sea salt, freshly ground black pepper and garnish with fresh basil.