Ingredients: |
Ingredients: 1 cucumber
2 green bell peppers
6 ripe tomatoes (or crushed canned tomatoes)
1/2 fresh hot chilies
1/2 to 1 onion, finely chopped
3-4 garlic cloves, chopped
4 Tbsp extra virgin olive oil
1/4 - 1/2 tsp ground cumin
2 - 4 tsp sherry vinegar or a combination of balsamic vinegar and wine vinegar
4 Tbsp chopped fresh cilantro
2 Tbsp chopped fresh parsley
1 1/4 cups vegetable or chicken stock
2 1/2 cups tomato juice or canned crushed tomatoes
salt and pepper
ice cubes, to serve
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Directions: |
Directions:1. Cut the cucumber in half lengthwise then cut into quarter. Remove the seeds with a teaspoon and dice the flesh. Cut the bell peppers in half, remove the cores and seeds, then dice the flesh.
2. If you prefer to peel the tomatoes, place in a heatproof bowl. pour boiling water over to cover, and stand for 30 seconds. Drain and plunge into cold water. The skins will then slide off easily. cut the tomatoes in half, deseed if wished, then chop the flesh. Deseed and chop the fresh chilie.
3. Combine half the cucumber, green bell pepper, tomatoes, and onion in a blender of a food processor with a pulse the chilie, garlic, olive oil, cumin, vinegar, cilantro, and parsley. Process with vegetable stock for a smooth puree.
4. Pour the pureed soup into a bowl and stir in the remaining stock, tomato juice or crushed tomatoes. Add remaining green bell pepper, cucumber, tomatoes, and onion, stirring well with salt and pepper to taste, then cover with plastic wrap, and chill. Place in refrigerator for a few hours.
5. Ladle the chilled soup into bowls and serve with ice cubes in each bowl. Makes 4 - 6 servings 3-4 hours prep time. |
This recipe for Spicy Gazpacho is from