Gazpacho Recipe
Ingredients
| 500 g / 1 lb. tomatoes, skinned and sliced | ||
| Onion | 1 Small, sliced | |
| Garlic | 1 Clove (5gm), crushed | |
| White bread slice | 2 | |
| Wine vinegar | 4 Tablespoon | |
| Olive oil | 5 Tablespoon | |
| 250 ml / 1/2 pint home-made chicken stock or stock made with a chicken stock cube | ||
| 1/4 small green pepper, seeds and core removed, diced | ||
| Lemon juice | 2 Tablespoon | |
| Cucumber | 1/4 , diced | |
| Fried croutons | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Take fresh tomatoes, onion and garlic and chop coarsely. In a bowl, add the chopped vegetables with bread, vinegar, oil and stock.
2) Transfer the contents to a liquidizer and blend well till the ingredients are mixed.
3) Pour out the mixture in a bowl.
4) Combine with green pepper, lemon juice and seasoning.
SERVING
5) Serve this delicious soup with diced green pepper and onion and alternately with diced cucumber and fried croutons.
TIPS
Freeze the soup, pouring the content in a container and keeping it in fridge until required. Let it thaw overnight, heat before serving. Freeze the fried croutons separately.
1) Take fresh tomatoes, onion and garlic and chop coarsely. In a bowl, add the chopped vegetables with bread, vinegar, oil and stock.
2) Transfer the contents to a liquidizer and blend well till the ingredients are mixed.
3) Pour out the mixture in a bowl.
4) Combine with green pepper, lemon juice and seasoning.
SERVING
5) Serve this delicious soup with diced green pepper and onion and alternately with diced cucumber and fried croutons.
TIPS
Freeze the soup, pouring the content in a container and keeping it in fridge until required. Let it thaw overnight, heat before serving. Freeze the fried croutons separately.
Chef
