Tomato gazpacho
Prep Time
Cooking Mode
4 Italian tomatoes
½ cucumber seeded
175 mL (¾ cup) cup grilled sweet peppers
2 shallots
1 clove garlic
15 mL (1 tbsp.) tbsp. lemon zest
60 mL (¼ cup) cup lemon juice
6 fresh mint leaves
10 fresh basil leaves
30 mL (2 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. white wine vinegar
To taste salt and pepper
To taste Tabasco sauce
4 Italian tomatoes
½ cucumber seeded
175 mL (¾ cup) cup grilled sweet peppers
2 shallots
1 clove garlic
15 mL (1 tbsp.) tbsp. lemon zest
60 mL (¼ cup) cup lemon juice
6 fresh mint leaves
10 fresh basil leaves
30 mL (2 tbsp.) tbsp. olive oil
15 mL (1 tbsp.) tbsp. white wine vinegar
To taste salt and pepper
To taste Tabasco sauce
Directions
1Place all ingredients in a blender and purée until smooth.
2Taste and adjust the seasoning if necessary. Serve gazpacho cold.
3Gazpacho is a popular soup in Spain and Portugal. It's made with raw vegetables and served very cold. If the soup is too thick, add a bit of water.
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Personal Note
Personal Note