Gazpacho - Chilled Tomato Cucumber Soup
:
Cooking Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 2 cucumbers, washed, unpeeled, chopped
- 4 cups fresh red tomatoes and their juice
- 1 small can V-8 juice (5.5 oz.)
- 1/2 tsp smoked paprika
- 2 dashes cayenne papper
- 3 tbsps red wine vinegar
- 4 tbsps extra virgin olive oil
- 1/2 tsp salt
- 4 tbsps lemon juice
- 2 tbsps minced Italian parsley
Directions
In a blender or food processor fitted with a steel balde, puree the cucumbers and tomatoes.
Add 1/2 of the V-8 and blend until smooth.
Add the rest of the ingredients and the rest of the V-8 juice and blend again.
Taste for salt and spice level and adjust if desired.
Chill.
Serve in small cups as a starter course or put in a thermos for picnics.
Makes about 5 cups.
Keep refrigerated and use within 3 days.
Recipe by Jane O'Riordan