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Gazpacho

chef.gonzalo's picture
Ingredients
  Tomatoes 4 Large
  Cucumber 1 Small, chopped to make 1 cup
  Green pepper 1 Medium, chopped to make 1/2 cup
  Celery stalk 1 , chopped to make 1/2 cup
  Onion 1 Small, finely chopped to make 1/4 cup
  Garlic 1 Clove (5 gm), minced
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Lemon juice 2 Tablespoon
  Cooking oil 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bottled hot pepper sauce 4 Dash (A Few Dashes)
  Croutons 2 Tablespoon (For Garnishing)
Directions

MAKING
In a saucepan, boil water and put the tomatoes into the boiling water for 30 seconds to loosen skins; then immerse in cold water to slip off the skins.
Coarsely chop tomatoes to make about 2 1/2 cups.
In a mixing bowl combine chopped tomatoes, cucumber, green pepper, celery, onion, and garlic.
Stir in chicken broth, lemon juice, oil, sugar, salt, pepper, and hot pepper sauce.
Cover and chill thoroughly.

SERVING
Arrange the soup into individual soup bowl and garnish each serving with croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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