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Tangy Tomato Gazpacho

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Ingredients
  Tomatoes 12 Ounce, skinned (350 Gram)
  Cucumber 1 Small, skinned
  Onion 1 Small
  Green pepper 1⁄2
  Red pepper 1⁄2
  Celery stalks 2
  Garlic 1 Clove (5 gm), peeled
  Tomato juice 10 Fluid Ounce (300 Milliliter)
  Cooking oil 2 Fluid Ounce (50 Milliliter)
  Vinegar 1 Fluid Ounce (25 Milliliter)
  Tabasco sauce 4 Drop
  Salt To Taste
  Pepper To Taste
Directions

Roughly chop all the vegetables and reserve about one quarter for garnish.
Put the remaining vegetables with the garlic in an electric blender.
Add the tomato juice, oil, vinegar, salt and pepper to taste and Tabasco sauce and blend to a puree.
Chill.
Blend the reserved vegetables for a few seconds only and add to the soup.
Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Healthy

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