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Californian Gaspacho
- Course Soups & Creams
- Prep. Time 10 mins
- Refrigeration Time 2 hrs
- Yields 6 servings
Preparation
What You Need
1 lb
(500 g)
fresh tomatoes, (2 to 3)
1
English cucumber, peeled, sliced and seeded
1
medium onion
1
grilled bell pepper
7 cups
(1.75 l)
tomato
or
vegetable juice
1 cup
(250 ml)
cream 10 %
or
15 %
1/2 cup
(125 ml)
chopped fresh coriander
1/3 cup
(80 ml)
wine vinegar
1/4 cup
(60 ml)
olive oil
2 tbsp
(30 ml)
Dijon mustard
Tabasco sauce
Pepper
Instructions
In blender or food processor, purée 1 tomato, half cucumber and half onion. Pour purée into soup tureen. Add juice, cream, coriander, vinegar, oil and mustard. Mix well. Season to taste with Tabasco sauce and pepper.
Seed remaining tomatoes and dice. Chop remaining cucumber and onion. Stir vegetables into soup mixture. Chill for 2 hours before serving.
Garnish with a sprinkle of chopped fresh vegetables, croutons and some ice cubes.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 218 CaloriesProtein: 6 g
Carbohydrate: 25 g
Calcium: 10 % / 111 mg
Fat: 13 g
Fibre: 4.2 g
Sodium: 1184 mg
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