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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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A blender is optional for this soup. I take 1/2 of the soup and puree it but leave the rest 'chunky'. As written it will all be chunky. :) This recipe was taken from a 1987 Canadian Living Cookbook. I have been making it ever since and to date I haven't made a gazpacho I like better. Cooking time is chilling time. Ingredients:
3 large ripe tomatoes |
1 cucumber |
1 garlic clove, minced |
1 small green pepper, diced |
1 small onion, finely chopped |
2 1/2 cups tomato juice |
vegetable cocktail, works very well too |
3 tablespoons olive oil, can sub vegetable oil |
2 tablespoons lemon juice |
salt, pepper and hot sauce to taste |
garlic-flavored croutons (to garnish) |
Directions:
1. Peel, seed and chop tomatoes and cucumber.
2. Place in a large bowl with garlic, green pepper and onion.
3. Combine tomato juice, lemon juice and oil - pour over vegetables.
4. Season to taste with salt, pepper and hot sauce.
5. Cover and chill for at least 1 hour - 2 or 3 is better.
6. Garnish with garlic croutons just before serving.
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