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Ingredients: - 1 medium cucumber
- 450g vine ripened tomatoes
- 1 green pepper, cored, deseeded and chopped
- 1 onion, skinned and chopped
- 1 clove garlic, skinned and crushed
- 3 tablespoons olive oil
- 3 tablespoon white wine vinegar
- 400ml tomato juice
- 2 tablespoons tomato puree
- Salt and freshly ground black pepper
- Chopped fresh parsley, for garnish
Method: - Roughly chop the cucumber and tomatoes and place in a large bowl.
- Add the green pepper, onion and garlic.
Next add all the remaining ingredients with the exception of the seasoning and mix well together. - Allow to stand for at least one hour to allow the flavours to mingle.
- Puree the tomato mixture in small quantities, in a blender or food processor or rub through a sieve.
- If the soup is pureed in a blender or food processor, sieve to remove and discard the tomato skins.
- Pour the gaspacho into a large soup tureen or serving bowl and season to taste. Chill well before serving sprinkled with chopped parsley.
- Delicious served with fresh crusty bread.
Serves 4-6 |
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