Great gazpacho
0
- Prep Time8 min
- Total Time8 min
- Makes6 to 8 servings
Ingredients
6 large ripe tomatoes, or 796-mL can tomatoes, including juice
1 small English cucumber
1 small onion
1 green bell pepper
2 tbsp red wine vinegar
1 tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano leaves
1/2 tsp dill
1/2 tsp celery salt
1/4 tsp Tabasco sauce
1/4 tsp Worcestershire sauce
1/4 tsp salt
Instructions
Coarsely chop tomatoes and place in a food processor. Whirl until pureed but still chunky. Peel cucumber and coarsely chop. Coarsely chop onion. Core and seed pepper, then slice into bite-size pieces. Add veggies to food processor along with vinegar, oil, basil, oregano, dillweed, celery salt, Tabasco, Worcestershire and salt. Whirl until soup is as thick as you like. Refrigerate at least 2 hours. Pour into chilled bowls and garnish with freshly chopped basil or coriander.
Nutrition (per serving)
Calories 57, Protein 1.7g, Carbohydrates 9.4g, Fat 2.3g, Fibre 2.3g, Sodium 162mg.
Gazpacho is a fresh, intense, cold tomato soup with added flavour from vinegar and herbs. There's no better way to use up overripe tomatoes.
Golden Gazpacho
Use half red and half yellow tomatoes for soup. Garnish with a dollop of sour cream, snipped fresh chives and diced avocado.
Gazpacho by the Sea
Just before serving soup, stir in chopped cooked shrimp. Ladle into bowls and garnish with a dollop of mayonnaise flecked with lime peel, then top with 2 or 3 whole cooked shrimp.
Smoky Southern Gazpacho
Whirl 1 or 2 chipotle peppers in adobo sauce along with a handful of chopped fresh coriander and tomatoes. Omit dill and celery salt.
Arabian Gazpacho
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South Seas Gazpacho
Peel 1 large ripe mango and slice fruit from pit. Coarsely chop. Puree with tomatoes. Continue with recipe as written.
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