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Gazpacho: Date Added: 21 Nov 2009
Listed in: Vegetarian

The Base:

1 can diced or stewed tomatoes - (14 to 16 oz) -- undrained
2/3 large cucumber -- peeled, and
cut into chunks
2/3 large green or red bell pepper -- cut into chunks
2 bunches scallions -- cut several pieces
1 Handful parsley sprigs
1 tablespoon chopped fresh dill (or 1 tspn dried dill)

Finish the soup:

3 cups tomato juice -- or as needed
1/3 large cucumber -- peeled, and
finely diced
1/3 large green or red bell pepper -- finely diced
2 fresh plum tomatoes -- finely diced
1 large carrot -- peeled, and
finely diced
1 medium celery stalk -- finely diced
Juice of 1/2 to 1 lemon -- to taste
2 teaspoons chili powder -- or to taste
Salt -- to taste
Freshly-ground black pepper -- to taste

Cooking Instructions

Place all the ingredients for the soup base in a food processor or blender. Puree until fairly smooth. Transfer the puree to a serving container.

Stir in enough tomato juice to give the soup a slightly thick consistency. Add the remaining ingredients. Stir together, then cover and refrigerate for at least an hour before serving.

This recipe yields 6 servings.


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Mesures liquides Mesures solides Température Cuisson au gaz

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