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Great fiery gazpacho

Name: Great fiery gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 6 large very ripe tomatoes; 1/2 English cucumber, peeled; 1 red bell pepper; 1 to 2 jalapenos, seeded; 1/2 cup coarsely chopped sweet onion; 1 tbsp olive oil; 2 tbsp red or white wine vinegar; 1 garlic clove, minced; 1/2 tsp salt; 1/2 tsp celery salt; 1/2 tsp dried oregano leaves; 1/4 tsp Tabasco sauce; 1/4 tsp Worcestershire sauce; 4 large fresh basil leaves, or 1/2 tsp dried basil

Prep Time20 min
Total Time20 min
Makes5 cups (1.25 L)

*PLUS Refrigeration Time: 120 minutes

Ingredients

6 large very ripe tomatoes
1/2 English cucumber, peeled
1 red bell pepper
1 to 2 jalapenos, seeded
1/2 cup coarsely chopped sweet onion
1 tbsp olive oil
2 tbsp red or white wine vinegar
1 garlic clove, minced
1/2 tsp salt
1/2 tsp celery salt
1/2 tsp dried oregano leaves
1/4 tsp Tabasco sauce
1/4 tsp Worcestershire sauce
4 large fresh basil leaves, or 1/2 tsp dried basil

Instructions

Cut tomatoes and cucumber into chunks. Coarsely chop peppers and sweet onions. Place in a food processor along with remaining ingredients. Then whirl until vegetables are puréed. Refrigerate for at least 2 hours before serving.

Nutrition (per serving)

Calories 44, Protein 1.3g, Carbohydrates 7.1g, Fat 1.8g, Fibre 1.7g, Sodium 186mg.

Enjoy this chilled no-cook soup--it's one of our most requested recipes. Omit the jalapeños, if you like.

FILED UNDER:

Dinner Vegetarian appetizer No Cook lunch Soups chilled

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