Gazpacho

Recipe from: 11/6/2002 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 8
    large ripe tomatoes
  • 1
    cucumber
  • 1
    onion
  • 2
    green peppers
  • 90
    ml
    olive oil
  • 45
    ml
    lemon juice
  • 500
    ml
    tomato juice
  • 500
    ml
    vegetable or chicken stock, chilled
  • 2
    cloves garlic
  • 30
    ml
    chopped parsley
  • salt and freshly ground black pepper to taste
  • croutons, to serve
 

Method

 
Roughly chop vegetables and reserve a little of each vegetable for serving.
Blend remaining vegetables, garlic and parsley in batches.
Add olive oil, lemon and tomato juices and stock.
Season with salt and pepper and mix thoroughly.
Chill for flavours to develop until ready to serve.
Check seasoning just before serving and adjust to suit your taste.
For a spicy alternative, add fresh green chilli when processing.
To serve, place reserved chopped vegetables and croutons in individual bowls on the table and invite guests to add their own.
 

 

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