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Gazpacho - Refreshing Cold Soup

Meli

Gold Member
#1
Found this recipe online and wanted to try it, but would be helpful if someone can help me work out the syns on this recipe. Also if you know another tried and tested version, please let me know.



Fresh Gazpacho

2 cups tomato juice, preferably freshly juiced
1/2 small cucumber, peeled and chopped
1 tomato, chopped
1/2 green pepper, chopped
1 tsp. onion, minced
1 tbsp. fresh parsley leaves, minced
1 small garlic clove, minced
1 tbsp. fresh basil leaves, minced
2 tsp. red wine vinegar
1 tsp. honey
1 tbsp. lime juice
1/2 tsp. Bragg's seasoning, or sea salt to taste
dash of Tabasco sauce (optional)
----------------------------

Blend all the ingredients in a blender until smooth ~ work in batches, if necessary. Serve immediately.​
 
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#2
creamy gazpacho

free all plans


1lb 2oz ripe plum or vine tomatoes
1 small cucumber
1 green pepper, halved and deseeded
3 spring onions, chopped
1 small red chilli, deseeded and finely chopped
3 tbsp red wine viniger
3.5oz fat free natural yogurt
7fl oz cold water
salt and freshly ground black pepper

for garnish
finely diced tomato, cucumber,
yellow pepper and red onion
finely chopped coriander or parsley
fat free natural yogurt

peel skin from tomatoes roughly chop the tomatoes, cucumber and green pepper and place in a food processor with the spring onions, chillie, garlic, wine viniger,yogurt and water. blend till smooth

pour the blended soup into a large bowl and season to taste cover and chill in frige for a few hours

to make garnish mix the diced veg with herbs
serve the gazpacho ladled into chilled bowls and accompany with garnishes
 


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