GAZPACHO
1 clove garlic—chopped
½ small red onion—chopped
½ green pepper (capsicum)—deseeded and chopped
1 cup peeled, deseeded and chopped cucumber
3 cups tomato juice
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon ground black pepper
PLACE all ingredients in a food processor or blender and process until smooth. CHILL in the fridge until you're ready to serve.
Variations: If you like a spicy kick, add a few drops of Tabasco sauce. You could use ripe and flavorful fresh tomatoes instead of tomato juice, but you need to skin and deseed them first (which is why we prefer to use good-quality tomato juice).
Tip: The flavors of gazpacho develop over time, so allow the soup to chill in the fridge for at least 20 minutes, and up to a day ahead*Mediterrasian*Foto>SheKnows.com*
1 cup peeled, deseeded and chopped cucumber
3 cups tomato juice
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon ground black pepper
PLACE all ingredients in a food processor or blender and process until smooth. CHILL in the fridge until you're ready to serve.
Variations: If you like a spicy kick, add a few drops of Tabasco sauce. You could use ripe and flavorful fresh tomatoes instead of tomato juice, but you need to skin and deseed them first (which is why we prefer to use good-quality tomato juice).
Tip: The flavors of gazpacho develop over time, so allow the soup to chill in the fridge for at least 20 minutes, and up to a day ahead*Mediterrasian*Foto>SheKnows.com*
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