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Spanish Gazpacho Soup
Jul 11, 2013
Chef David Blum
This soup is perfect for serving an outdoor BBQ party on a hot sunny day. Everyone loves salad – this is just a liquid form of serving salad. The blended vegetables give more nutrients and vitamins than a salad would. At the first spoon, you will feel completely recharged!
Serves:
6
Ingredients
3 ripe tomatoes
2 yellow peppers
2 green peppers
1 small red onion
1/2 bunch of celery
1/2 bunch of coriander
1 cup tomato juice
1/4 cup lemon juice
4 or more splashes of Tabasco sauce to taste
Salt and fresh ground pepper to taste
Preparation
Roughly chop the first 6 ingredients, place into blender, and pulse until chunky paste forms.
Add the last 4 ingredients and continue to pulse until a Slurpee texture forms or desired consistency.
Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
Serve chilled in bowls with sprig of coriander and some yellow and red cherry tomatoes cut into halves for garnish.
