April 2014

Gazpacho

Show: Cook Like A Chef 3   Chef: Ned Bell   Category: Soup

Ease of Cooking: Easy  
Yields: 8 Servings  
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Ingredients
  • 1 cup (6 ounces) red onions, chopped)
  • 1 cup (6 ounces) green bell pepper, chopped
  • 1 cup (6 ounces) English cucumber, chopped
  • 1 cup (6 ounces) tomatoes, peeled and chopped
  • 1 1/2 teaspoons (12 millilitres) chopped garlic
  • 1 1/2 teaspoons (12 millilitres) kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup (2 fluid ounces) tomato paste
  • 1 tablespoon (15 millilitres) white wine vinegar
  • 1/4 cup plus 2 tablespoons (90 millilitres) extra virgin olive oil
  • 1 tablespoon (15 millilitres) fresh lemon juice
  • 3 cups (750 millilitres) tomato juice
  • Sprig of thyme
Method
  1. Mix all the ingredients together in a large mixing bowl. Blend all the ingredients in a food processor until smooth. For a less thick, smoother consistency, strain the soup. Refrigerate overnight.
  2. Remove the sprig of thyme before you serve.
  3. Serve with fried leeks and some shredded cucumber in the middle.
Tags: vegetables , fruits


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