Tomato and Nectarine Gazpacho

Fuse this classic Latin chilled soup with a burst of nectarine for mouth-watering kick
Tomato and Nectarine Gazpacho
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Tomato and Nectarine Gazpacho
January 24, 2019
Level Easy
Preparation Time 10 minutes
Serves 4

PHOTO BY Hein Van Tonder
RECIPE BY Christine Capendale
FOOD STYLING BY Hein Van Tonder & Emma Nkunzana


250g baby Rosa tomatoes
8 nectarines, halved and pips removed
2 small cucumbers, peeled, seeded and chopped
400ml tomato juice
10 drops Tabasco sauce or chilli sauce, to taste
2 tbsp lime juice
4 tbsp olive oil
4 tbsp spring onions, chopped
2 cloves garlic, crushed
spinneysFOOD Salt, to taste
spinneysFOOD Whole Black Pepper, freshly ground, to taste
Extra virgin olive oil, for serving

For the nectarine and basil relish

10 baby tomatoes (use yellow and orange if available), quartered
2 nectarines, peeled, pips removed and chopped
Zest of ½ lime
2 tsp lime juice
2 tbsp spinneysFOOD Fresh Basil, chopped
1 tsp olive oil
spinneysFOOD Salt, to taste
spinneysFOOD Whole Black Pepper, freshly ground, to taste


  • 1

    Place the tomatoes, nectarines, cucumber, tomato juice, Tabasco, lime juice, olive oil, spring onion and garlic in a blender and blitz till very smooth. Season with salt and pepper. Refrigerate until ice cold

  • 2

    To make the relish, mix all the ingredients together in a bowl

  • 3

    Serve in bowls or glasses, top with the relish and a drizzle of extra virgin olive oil


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