Tera Warner

Gazpacho Soup (tomatoes, pepper, cucumber, parsley, cilantro, lemon, garlic)

by | 0 comments

Gazpacho Soup

– serves four

Ingredients:

  • 6 large ripe tomatoes
  • 200g jar sun-dried tomatoes (7oz)
  • 1 large red capsicum (bell pepper)
  • 1/2 continental cucumber (or 1 whole Lebanese cucumber)
  • 1/2 bunch fresh parsley
  • 1/2 bunch fresh coriander (cilantro)
  • 2 tbspn fresh lemon juice
  • 1 tbspn rock salt
  • 3 cloves garlic

Directions:

  • Use a mortar & pestle to grind salt and garlic into a smooth paste.
  • Remove stalk/core from tomatoes.
  • Place fresh tomatoes, drained sun-dried tomatoes, capsicum, parsley, coriander, lemon juice, and garlic paste into food processor.
  • Process until smooth.
  • Dice cucumber and remaining capsicum.
  • Combine mixture with cucumber and capsicum, then pour into a chilled bowl.
  • Garnish with parsley and serve.
  • Ice cubes can be added to the food processor to chill the mixture if you’re serving it straight away.

I prefer mine to be more like a ‘stew’, so I don’t add any water. If, however, you would like it to be more soup-like, then add water and thin to desired consistency.

To make it a greener soup, you could add kale or baby English spinach to the food processor.

The flavours of this soup are amazing! They literally burst in your mouth. It is also a very filling soup: fantastic for an entree or the main meal.

Blessings,
Veronica

P.S. If you want the same great, bursting with taste, flavor, but want to be able to drink your lunch on the go, simply blend it until it’s the consistency of your favorite savory smoothie!