Gazpacho Soup
Ingredients
- 250g ripe vine tomatoes, deseeded and roughly chopped
- 250g baby plum tomatoes, quartered
- 1 red onion, diced
- 1 green pepper, deseeded and diced
- 3 garlic cloves, crushed
- 2 red chillies, deseeded and diced
- 1 tbsp Billington’s Golden Caster Sugar
- 30ml vegetarian Worcestershire sauce
- 400ml tomato juice
- 30ml sherry vinegar
- 1/4 cucumber, peeled, deseeded and diced
- salt and pepper to taste
Method
- 1
Place the tomatoes, red onion, green peppers, garlic and chilli into a large bowl. Mix together well.
- 2
Sprinkle in the sugar and vegetarian Worcestershire sauce. Add the tomato juice and sherry vinegar. Mix together and refrigerate for 24 hours.
- 3
Place the chilled mixture into a blender and blitz until smooth. Season to taste and add extra chilli powder if you want it to have a real kick! Transport in a cool bag or with ice blocks – this is best served cold!
Gazpacho Soup was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 250g ripe vine tomatoes, deseeded and roughly chopped
- 250g baby plum tomatoes, quartered
- 1 red onion, diced
- 1 green pepper, deseeded and diced
- 3 garlic cloves, crushed
- 2 red chillies, deseeded and diced
- 1 tbsp Billington’s Golden Caster Sugar
- 30ml vegetarian Worcestershire sauce
- 400ml tomato juice
- 30ml sherry vinegar
- 1/4 cucumber, peeled, deseeded and diced
- salt and pepper to taste
- 1
Place the tomatoes, red onion, green peppers, garlic and chilli into a large bowl. Mix together well.
- 2
Sprinkle in the sugar and vegetarian Worcestershire sauce. Add the tomato juice and sherry vinegar. Mix together and refrigerate for 24 hours.
- 3
Place the chilled mixture into a blender and blitz until smooth. Season to taste and add extra chilli powder if you want it to have a real kick! Transport in a cool bag or with ice blocks – this is best served cold!
Gazpacho Soup was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
