Gazpacho

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.

Gazpacho

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

(Optional)

Salt

Pepper

Tabasco

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 !