How to Make Gazpacho? – Viji’s Food Recipes – International Soup Recipes


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Gazpacho


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.

Ingredients:

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

Method:

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.

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One Response to How to Make Gazpacho? – Viji’s Food Recipes – International Soup Recipes

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