GAZPACHO

Good to eat and great to taste, this Spanish soup is traditionally served cold

 

Ingredients

750 gm tomatoes

1 tbsp tomato puree (commercial)

2½ tbsp red wine vinegar

1 tbsp olive oil

1 tbsp Tabasco or red chilli sauce

1 large cucumber

1 yellow capsicum

¼ cup minced onions

1½ tsp salt

½ tsp freshly ground pepper

 For Garnish

4 lime wedges

½ cup chopped coriander

 Method

• Chop the tomatoes fine. Liquidise this with the tomato puree, vinegar, oil, and Tabasco or chilli sauce. Pour out into a bowl and refrigerate
• Skin and de-seed the cucumber and chop very fine. Cut the capsicum in half, remove pith and seeds and chop into small pieces
• Chop enough onions to make ½ a cup
• Add all these chopped vegetables to the blended soup, add one cup of ice water, stir well and refrigerate in a jug until serving time. Serve ice cold in small glasses, garnish each glass with a lime wedge and chopped coriander