Thursday, Dec 20 2007

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Gazpacho

Ingredients

1 onion finely chopped
1 tomato finely chopped
1 capsicum finely chopped
1 tender cucumber finely chopped
15 ripe juicy tomatoes
15-20 mint leaves finely chopped
1/2 tsp. chilli garlic sauce
1/2 tsp. worcestershire sauce
1/2 tsp. tabasco sauce
Salt to taste
1/4 cup beaten fresh cream
1 tbsp. sugar ground
1 small flake garlic finely chopped
1 tbsp. olive oil
Salt to taste
Pepper or paprika to taste

METHOD:

1. Place tomatoes in boiling water.
2. Cover and keep aside for 10 minutes.
3. Drain, chop and blend to a smooth puree.
4. Strain, add 4 cups water, mix well, cool.
5. Mix with a spoon: sauces, oil, cream, garlic, sugar, mint, till well blended.
6. Add to tomato puree, add pepper and more salt if necessary, mix well, chill.
7. Before serving fold in chopped vegetables.
8. Serve chilled with small bread croutons if desired.

Making time: 30 minutes
Makes:           5 servings
Shelflife:        1 day refrigerated
Note: One may use ready tomato puree, but alter sugar  and salt accordingly.