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Gazpacho
- 3 × 400 g cans chopped tomatoes
- 2 red onions, chopped
- 1 large green capsicum
- ½ continental cucumber, seeded and chopped
- 2 tablespoons white wine vinegar
- 2½ cups tomato juice
- 2 teaspoons crushed garlic
- 1 tablespoon lemon juice
- few drops Tabasco sauce
- salt and freshly ground black pepper
- To serve
- extra chopped cucumber
- ½ small red capsicum, finely diced
- 1 heaped teaspoon dried dill
- fresh basil leaves
Place tomatoes, onion, capsicum and cucumber in a food processor and process until almost smooth.
Add vinegar, tomato juice, garlic, lemon juice and Tabasco. Season to taste with salt and pepper. Refrigerate until chilled.
Garnish with cucumber, red capsicum, dill and basil leaves.
Serves 6
Per serve: Kilojoules: 327 Calories: 78
Fat: 0.5 g Saturated fat: 0 g Fibre: 4 g
Carbohydrate: 13.9 g Protein: 3.6 g
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