Gazpacho soup with Parmesan and coriander puffs

Name: Gazpacho soup with Parmesan and coriander puffs
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 1.00 kg tomatoes ripe, peeled, seeded and coarsely chopped; 1.00 cucumber peeled, chopped; 2.00 red pepper chopped; 2.00 garlic cloves, peeled and crushed; 1.00 onion chopped; 30.00 ml vinegar white wine; 100.00 ml fresh chillies 573; sea salt and freshly ground black pepper; 300.00 ml stock vegetable; 5.00 ml sugar; 1.00 lemon juice; 1.00 ml Tabasco sauce; 250.00 ml sour cream or yoghurt

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (13)

1.00 kg	tomatoes — ripe, peeled, seeded and coarsely chopped
1.00	cucumber — peeled, chopped
2.00	red pepper — chopped
2.00	garlic — cloves, peeled and crushed
1.00	onion — chopped
30.00 ml	vinegar — white wine
100.00 ml	fresh chillies — 573
	sea salt and freshly ground black pepper
300.00 ml	stock — vegetable
5.00 ml	sugar
1.00	lemon juice
1.00 ml	Tabasco sauce
250.00 ml	sour cream — or yoghurt

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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).