Gazpacho Soup Recipe
Ingredients
700g/1-/2 lb tomatoes, skinned, deseeded and chopped
1×10 cm/4 inch piece of cucumber, chopped
1 Onion, peeled and sliced
1/2 Green pepper, cored, deseeded and chopped
2 Cloves garlic, peeled
1 Tablespoon vegetable oil
3 Tablespoon lemon juice
1 Teaspoon chopped thyme
2 Tablespoon chopped parsley
Salt
Freshly ground black paper
Iced water
GARNISH
Ice cubes
1/2 Green pepper, deseeded and finely diced
1×10 cm/4 inch piece of cucumber, finely chopped
4 Celery stalks, trimmed and finely chopped
Finely chopped parsley
Preparation Method
Put the tomatoes, cucumber, onion, green pepper, garlic, oil, lemon juice, thyme, parsley, and salt and pepper into a blender and work to a puree.
Add enough iced water to make the soup of the desired consistency. The quantity will vary according to the juiciness of the tomatoes, and your preference for a really thick or thin soup. Chill thoroughly. Float an ice cube in each serving and hand the garnishes in separate bowls.
You can Serves 4 Gazpacho Soup Recipe
