Chunky Gazpacho Soup
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You can substitute field cucumbers in this spicy soup, but be sure to seed them. Tote the soup to the picnic in a chilled flask and pack the garnish separately.
Servings: 6
Ingredients:
-
3 cups (750 mL) tomato juice or vegetable cocktail
2 tomatoes, peeled, seeded and chopped
1 sweet red pepper, cut in chunks
2 cups (500 mL) chopped peeled english cucumber
1/4 tsp (1 mL) hot pepper sauce
1/4 tsp (1 mL) pepper
salt (optional)
Garnish:
Chopped cucumber
Chopped sweet yellow and green pepper
Chopped green onion
Preparation:
In blender or food processor, puree juice, tomatoes, red pepper and cucumber until smooth. Stir in hot pepper sauce, pepper, and salt (if using). Just before serving, garnish with chopped cucumber, yellow and green pepper and green onion.
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