Name: Gazpacho
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 kilogram ripe tomatoes, peeled, chopped coarsely; 2 lebanese cucumbers (260g), seeded, chopped coarsely; 2 red capsicums (700g), chopped coarsely; 1 green capsicum (350g), chopped coarsely; 1 red onion (300g), chopped coarsely; 2 clove garlic, chopped coarsely; 415 gram canned tomato juice; 2 tablespoon red wine vinegar; 1 tablespoon olive oil; 2 teaspoon tabasco sauce; 1 avocado (250g), chopped finely; 1 yellow capsicum (150g), chopped finely; 1/4 cup finely chopped fresh coriander

Gazpacho

Gazpacho is a chilled tomato-based soup, but other varieties, such as cucumber, do exist.

Ingredients

1 kilogram ripe tomatoes, peeled, chopped coarsely

2 lebanese cucumbers (260g), seeded, chopped coarsely

2 red capsicums (700g), chopped coarsely

1 green capsicum (350g), chopped coarsely

1 red onion (300g), chopped coarsely

2 clove garlic, chopped coarsely

415 gram canned tomato juice

2 tablespoon red wine vinegar

1 tablespoon olive oil

2 teaspoon tabasco sauce

1 avocado (250g), chopped finely

1 yellow capsicum (150g), chopped finely

1/4 cup finely chopped fresh coriander

Method

1.Blend or process tomato, cucumber, red and green capsicum, onion, garlic, juice, vinegar, oil and sauce, in batches, until smooth. Pour into large jug. Cover; refrigerate 3 hours.

2.Stir soup, season to taste; pour into serving bowls, top with remaining ingredients. Serve gazpacho sprinkled with extra Tabasco, if you like.

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Ingredients

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