Gazpacho Soup
Over a year ago
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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
Accompaniment
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Description
A delicious, light, refreshing, cold soup that makes a fab summer starter particularly for a bar-b-q
Method
-
1
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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