Gazpacho (cold soup)

Gazpacho

Ingredients (serves 6/8)

  • Water
  • 4 large ripe tomatoes
  • 1 large cucumber, peeled
  • 2 red pepper, deseeded
  • 2 garlic cloves, peeled
  • 1/4 cup olive oil
  • 4 tbsp balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 juice of lemon
  • Basil
  • Tabasco (Cayenne pepper)
  • Salt, a pinch of sugar and pepper

 

Preparation 25 min

  • Combine all ingredients in a blender with only a few drops of Tabasco.
  • Puree until smooth.
  • Pour pureed mixture through a strainer.
  • Cover and chill thoroughly, at least 3 hours but preferably overnight.
  • Adjust the consistency as desired with water.
  • Ladle into a glass and top with basil.