Gazpacho Soup Recipe at MyDish

Gazpacho Soup

3 stars based on 8 reviews Rate this Recipe

Method

  • Peel Tomatoes
  • Chop tomatoes, Spanish Onion, Green/Red Pepper, Celery, garlic, chives and Cucumber and marinade in olive oil and wine vinegar for 1/2 and hour.
  • Blend all the above for a few seconds only.
  • Do not let veggies get too fine - try to keep some texture.
  • In a jar or bowl mix the tomato juice, wine vinegar, olive oil, Worcester Sauce, Tobasco, salt and pepper.
  • Taste
  • Mix liquid well then pour over pureed vegetables.
  • Put in fridge overnight to chill

  • Serve well chilled

  • Place in bowls and sprinkle top with small amount of finely chopped green pepper, cucumber and onion
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    Ingredients

    • ½ tsp Worcester Sauce
    • To Taste Tobasco
    • 1tbls Olive Oil
    • 2tbls Wine Vinegar
    • 2 oz Finely chopped red/green pepper
    • 4oz Finely chopped tomatoes
    • 2 oz Finely chopped Spanish Onion
    • 2oz Finely chopped cucumber
    • 2oz Finely chopped celery
    • 1tsp Finely chopped garlic
    • 2tsp Chopped chives
    • 1¼ pint Tomato Juice
    • To Taste Salt and Pepper

    By Views 4784  Added Wed Jun 6 2007


    A delicious, light, refreshing, cold soup that makes a fab summer starter particularly for a bar-b-q

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