Gazpacho soup with Parmesan and coriander puffs

Recipe from: 4/1/1993 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 1
    kg
    ripe tomatoes, peeled, seeded and coarsely chopped
  • 1
    cucumber, peeled seeded and coarsely chopped
  • 2
    red peppers, cored, seeded and coarsely chopped
  • 2
    garlic cloves, peeled and crushed
  • 1
    small onion, peeled and coarsely chopped
  • 30
    ml
    white wine vinegar
  • 100
    ml
    olive oil
  • salt and freshly ground black pepper
  • 300
    ml
    vegetable stock
  • 5
    ml
    sugar
  • 1
    lemon, juice
  • 1
    ml
    Tabasco sauce
  • 250
    ml
    sour cream or yoghurt
 

Method

 
In a large glass bowl, mix together first 7 ingredients, seasoning to taste with salt and pepper. Cover and leave to marinate overnight in a cool place. Blend the vegetable and stock in a food processor, until smooth. Add sugar, lemon juice and Tabasco to soup. Place in a bowl and chill. Serve chilled with sour cream or yoghurt and Parmesan and coriander puffs (see recipe).
 

Read more on: soup
 

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