Saturday, March 5, 2011


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.

Serves 8

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.

Serving Idea
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 !

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