Nothing better than the fresh taste of vegetables when the weather is warm.
That's why this cold spanish Soup also known as Gazpacho was perfect for our dinner.
RECIPE : Veggie, Veggie, Veggie and Veggie :) and who says veggies, says Healthy !
(I can already imagine the panicked face of my husband when he is gonna read all this veggies )
The recipe is really easy but requires time to chop all the vegetables. This is why I always prepare a big bowl on Sunday and serve the Gazpacho as appetizer for the weekdays.
2 Cucumbers (diced)
3 large Tomatoes (diced)
1 red Pepper (chopped)
1 green Pepper (chopped)
1 red Onion (chopped)
3 Garlic cloves (minced)
1/8 cup fresh Parsley (or 1 tablespoon dried )
1/8 cup fresh Basil (or 1 tablespoon dried)
1/4 cup red wine Vinegar
2 1/2 cups Tomato juice
2 tablespoon Lime juice
In a large bowl combine all the ingredients.
Pour half of the mixture in a food processor and blend until smooth.
Combine the puree with the original mixture.
Chill for at least 3 hours and serve cold.
With a small ice cream scoop form a ball of the non-blended mixture and display in the middle of your dish.
Top with a little of parsley.
Place the dish on the table and the soup in a gravy boat beside.
When ready to eat the guests will pour the soup in their dish.
Bon Appetit !