How to Make Gazpacho? – Viji’s Food Recipes – International Soup Recipes
22/07/2010 1 Comment
This thick, spicy soup has a high vitamin C content. Reduce preparation time by chilling the ingredients beforehand. A fresh green chilli pepper substitutes nicely for the sweet pepper if you prefer a much spicier gazpacho.
Tomato juice – 1 cup
Olive oil – 3 tbsp
Wine vinegar – 1 tbsp
Spanish onion – 1 medium size
1 clove garlic, crushed
Salt – 1/2 tsp
4 large ripe tomatoes, peeled, seeded and chopped
1 small sweet green pepper. cored, seeded and quartered
Minced cilantro – 1 tbsp (coriander leaves) or parsley
Black pepper – 1/4 tsp
In an electric blender of food processor, purée all of the ingredients for 30 minutes.
Transfer to a large bowl and refrigerate, tightly covered for at least 1 hour before serving.
Will keep refrigerated for up to 3 days.
Serve in chilled bowls or cups.
Makes 6 cups or enough for 5 or servings.
Chicken Gazpacho Variation
Before serving stir 1 boneless skinless chicken breast ( 10 ounces) cooked, chilled and cut into 1/2 inch cubes.