Gazpacho

Recipe from: 11/1/2003 12:00:00 AM

Ingredients 11
Servings 6
Time

Ingredients

  • 0.50
    English cucumber,sliced
  • 2
    leeks, finely chopped
  • 2
    sticks celery, ,finely chopped
  • 1
    red pepper, diced
  • 750
    g
    tomatoes, peeled and deseeded
  • 2
    cloves garlic
  • 45
    ml
    chopped parsley
  • 1
    Litres
    vegetable stock
  • 30
    ml
    sugar
  • salt and freshly ground black pepper
  • 250
    ml
    cream
 

Method

 
Put cucumber, leeks, celery and red pepper in a large saucepan and cover with a cup of boiling water.
Blanch vegetables until just soft, then remove, drain and refresh under cold water. Place in a blender and add tomatoes, garlic and parsley.
Liquidise until smooth.
Place vegetable purée in a saucepan.
Add stock, sugar, salt and pepper, then bring to the boil and simmer gently for 15 minutes.
Add fresh cream and heat through for about five minutes.
Take off heat and allow to cool, then refrigerate until well chilled before serving.
 

 

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