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Chilled Gazpacho
Date added: January 29, 2008
Traditionally this dish is served with little bowls of chopped garnishes, such as hard-boiled egg, cucumber, pepper, parsley and onion for sprinkling over the soup for extra flavour.
- Servings: 6 change
- Calories per serving: 123
- Prep time: 20
- Cook time: 0
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Ingredients
- 1 3/4 pound tomatoes skinned and roughly chopped
- 1/2 cucumber roughly chopped
- 2 red bell peppers roughly chopped
- 1 celery stalk chopped
- 2 garlic cloves minced
- 1/2 red chili pepper seeded and sliced
- 1/4 cup cilantro
- 2 tbsp white wine vinegar
- 2 tbsp sun-dried tomato paste
- 4 tbsp olive oil
- 12 water
Recipe Method
1. Mix together the vegetables, garlic, chili and cilantro in a large bowl.
2. Add the vinegar, tomato paste, oil and a little salt. Process in batches in a food processor or blender until smooth, scraping the mixture down from the sides of the bowl if necessary.
3. Collect the blended mixtures in a clean bowl and check the seasoning adding a little more salt if needed. Chill for up to 24 hours before serving.
4. To serve, ladle into large bowls, scatter with ice-cubes and garnish with chopped parsley or cilantro.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 123 | 6% |
| Fat 10g | 15% |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Carbohydrates 9g | 6% |
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