Gazpacho
Ingredients
Tomato 3
Celery 2 stalks
Pepper - Green 1
Onion - Spring 1 bunch
Garlic 1 clove
Peppers - Red Roasted 1 jar
Oil - Olive 45 ml
Lemon Juice 15 ml
Worcestershire Sauce 3 ml
Cilantro 3 ml
Clamato Juice 500 ml
Salt 5 ml
Pepper 1 to taste
Beans - White Kidney 50 ml
Preparation
1. Put a pot of water, large enough to submerge the tomatoes, on to boil.
2. Cut the ends off the spring onions. Then cut in half at the ends of the whites. Coarsely chop the white and finely chop the green ends. Put Garlic in a press.
3. Core and coarsely chop the green pepper.
4. Trim the ends off the celery and Coarsely chop.
5. Chop the cilantro.
6. Juice the lemon.
7. Put the tomato in the boiling water until their skins split. Set aside for a moment to cool then core, peel and de-seed.
8. In the bowl of a food processor add the olive oil, lemon juice, hot sauce, Worcestershire sauce, garlic and the whites from the spring onion. Pulse quickly then add the celery, green pepper and pulse again. Then add the roast red pepper and skinned, de-seeded tomatoes and pulse again.
9. Transfer the contents of the food processor to a non-metal bowl and add the clamato juice, salt, cilantro, pepper and 1/4 of the green onions. Stir and refrigerate for 30 minutes or more.
10. To serve optionally spoon the white kidney bean into the bottom of a bowl, the ladle in the chilled soup. Top with more green spring onion.
2. Cut the ends off the spring onions. Then cut in half at the ends of the whites. Coarsely chop the white and finely chop the green ends. Put Garlic in a press.
3. Core and coarsely chop the green pepper.
4. Trim the ends off the celery and Coarsely chop.
5. Chop the cilantro.
6. Juice the lemon.
7. Put the tomato in the boiling water until their skins split. Set aside for a moment to cool then core, peel and de-seed.
8. In the bowl of a food processor add the olive oil, lemon juice, hot sauce, Worcestershire sauce, garlic and the whites from the spring onion. Pulse quickly then add the celery, green pepper and pulse again. Then add the roast red pepper and skinned, de-seeded tomatoes and pulse again.
9. Transfer the contents of the food processor to a non-metal bowl and add the clamato juice, salt, cilantro, pepper and 1/4 of the green onions. Stir and refrigerate for 30 minutes or more.
10. To serve optionally spoon the white kidney bean into the bottom of a bowl, the ladle in the chilled soup. Top with more green spring onion.
