Gazpacho Soup Recipe
Ingredients
| 6 large ripe tomatoes, seeded and chopped or 1 1/2 cups canned imported plum tomatoes, drained | ||
| 2 red bell peppers, cored, seeded and coarsely chopped | ||
| 2 large cucumbers, peeled, seeded and coarsely chopped | ||
| 1 medium yellow onion, coarsely chopped | ||
| Garlic | 1 Clove (5gm) | |
| 1 1/2 cups canned tomato juice | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Pinch of cayenne pepper or dash of Tabasco sauce | ||
| Ground black pepper | 1 To taste | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Salt | To Taste | |
Directions
In a food processor fitted with a metal blade or in a blender container place tomatoes, red peppers, cucumbers, onion and garlic a small amount at a time, adding enough tomato juice to each batch to keep blades from clogging.
Process until well mixed; do not puree completely.
In a large bowl combine processed vegetable mixture, vinegar, olive oil, cayenne pepper and salt and black pepper.
Cover.
Refrigerate for 4 hours or longer.
Adjust seasonings if necessary.
Into soup bowls ladle soup.
Garnish with parsley.
Process until well mixed; do not puree completely.
In a large bowl combine processed vegetable mixture, vinegar, olive oil, cayenne pepper and salt and black pepper.
Cover.
Refrigerate for 4 hours or longer.
Adjust seasonings if necessary.
Into soup bowls ladle soup.
Garnish with parsley.
Chef
