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Gazpacho

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Gazpacho is refreshingly cold on hot summer days. This classic Spanish soup combines the best summer vegetables. Use the freshest, highest quality ingredients you can afford for a simply stunning soup. The soup needs to be made ahead of time and refrigerated for +/- 12 hours to allow the flavours to blend. This recipe serves 8.

Ingredients:

  • 6 ripe tomatoes, peeled and chopped
  • 1 purple onion, finely chopped
  • 1 cucumber, peeled, seeded, chopped
  • 1 red pepper seeded and chopped
  • 2 stalks celery, chopped
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce
  • 4 cups tomato juice

Instructions:

  1. Combine all ingredients.
  2. Blend slightly, to desired consistency.
  3. Place in a storage container, cover tightly and refrigerate overnight.
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2 Responses to “Gazpacho”

  1. Short order cook Says:
    June 19th, 2007 at 8:54 pm

    This is a great vegetarian dish (leave out the Worcestershire Sauce).

  2. Anna CSM Says:
    June 9th, 2010 at 12:41 am

    I remember the first time i went to Ireland for studies, I was twelve and the housekeeper wanted to make me feel comfortable.
    She found a reciepe of gazpacho, but as an Irish woman: if is warm is good!
    so she decided to heat the soup! that was horrible!!!!

    please SERVE IT COLD!!!

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