Serves 2

10 ripe tomatoes
2 garlic cloves
1/2 large cucumber, peeled
1 small green pepper
1 cup of olive oil
4 tbsp of tamari
5 tbsp of red wine vinegar
a few shakes of tabasco

Method:

Roughly chop the tomatoes, cucumbers and peppers. Put the tomatoes in a bowl and pour over the tamari, allow them to sit for 10 minutes so that the juices bleed.

Blend the tomatoes, cucumbers, garlic, green pepper, and tobasco in a blender until smooth (about 4 minutes). Add the olive oil to the mix and, once thoroughly blended, add the vinegar taking care not to let it separate. Blend gently to ensure everything is combined.

Refrigerate the the gazpacho for at least an hour before serving so that it is nice and cold. You can serve the soup with a garnish which can be sprinkled on top, stirred into the soup or placed on the side. Finely chopped: boiled eggs, cucumber, spring onions, green pepper or peeled tomato.

Tags: gazpacho, healthy soup, soup, tabasco

This entry was posted on Thursday, July 8th, 2010 at 2:54 pm and is filed under soup. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.