Gazpacho II

Cooking Recipes Catalogue
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A delicious cold soup, perfect for spring and summer!

INGREDIENTS (for 6 servings):

PREPARATION:

  • In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
  • In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
  • Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
  • Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.