Great fiery gazpacho

2

PREP TIME

20 min

Makes

5 cups (1.25 L)

* PLUS Refrigeration Time: 120 minutes

Ingredients

  • 6 large very ripe tomatoes
  • 1/2 English cucumber , peeled
  • 1 red bell pepper
  • 1 to 2 jalapenos , seeded
  • 1/2 cup coarsely chopped sweet onion
  • 1 tbsp olive oil
  • 2 tbsp red or white wine vinegar
  • 1 garlic clove , minced
  • 1/2 tsp salt
  • 1/2 tsp celery salt
  • 1/2 tsp dried oregano leaves
  • 1/4 tsp Tabasco sauce
  • 1/4 tsp Worcestershire sauce
  • 4 large fresh basil leaves , or 1/2 tsp dried basil

Instructions

  • Cut tomatoes and cucumber into chunks. Coarsely chop peppers and sweet onions. Place in a food processor along with remaining ingredients. Then whirl until vegetables are puréed. Refrigerate for at least 2 hours before serving.

Nutrition (per serving)

  • Calories
  • 44,
  • Protein
  • 1.3 g,
  • Carbohydrates
  • 7.1 g,
  • Fat
  • 1.8 g,
  • Fibre
  • 1.7 g,
  • Sodium
  • 186 mg.

Enjoy this chilled no-cook soup–it’s one of our most requested recipes. Omit the jalapeños, if you like.