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Gazpacho

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Categories: Allergy-Free, Big-Batch Meals, Quick to fix, Vegetarian
Type: Soups and Stews

This easy-to-make chilled tomato soup is perfect for a hot summer day.

Prep Time: 15M, plus chilling time

Serves: serves 4-6

Ingredients:

Dairy, egg, & nut free

  • 2 1/4 lb fresh ripe tomatoes, skinned and quartered
  • 1/2 small onion, quartered
  • 1/2 green or red bell pepper, seeded and quartered
  • 1 cucumber, peeled, seeded and quartered
  • 2 garlic cloves, peeled and halved
  • 2/3 cup olive oil
  • 1 small day-old bread roll or thick slice of bread (about 2 oz), soaked in water
  • 3 tbsp wine vinegar
  • good pinch of sugar
  • 1/2 red or green chili, seeded and chopped (optional)
  • salt and freshly ground black pepper
  • ice water to thin (optional)

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Directions:

  1. In a food processor blend together the tomatoes, onion, pepper, cucumber, garlic, olive oil, bread (squeeze out the water just before using), vinegar, sugar, and chili, if using. Blend for 1 minute or until smooth. Season to taste with salt and pepper. Chill for at least 2 hours before serving and thin with ice water, if necessary.
  2. Serve with your choice of garnish or arrange the garnish in small bowls at the table and allow guests to choose their own.
Tips:
  • If eggs are tolerated, a little very finely chopped hard-boiled egg is an attractive garnish.
  • Watch out for chili, since some people can't tolerate it. Omit if in any doubt.

Variations

Gluten free also dairy, egg, & nut free: Follow the recipe for dairy, egg & nut free; Gazpacho, but use a gluten-free bread roll and substitute gluten-free croûtons to garnish, if using.

excerpted from:

Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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