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Soups

Gazpacho


Easy to make and great during the summer.

Serves 6

Vegetarian logo Vegetarian

    Ingredients

  • 1 cucumber, peeled and diced
  • 1 green bell pepper, diced
  • 5 green onions, chopped
  • 2 cloves garlic, minced
  • 3 tomatoes, diced
  • 2 stalks celery, diced
  • 2 1/2 cups cooked navy beans, rinsed and drained
  • 2 tbsp olive oil
  • 6 tbsp red wine vinegar
  • 1 (46 fluid ounce) can tomato juice
  • 1 tsp ground cumin
  • 1 tbsp minced fresh parsley
  • 1 tbsp minced fresh basil
  • 1/2 tbsp minced fresh oregano
  • 1/4 tsp salt
 

    Instructions

  1. In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice.

  2. Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste.

  3. Chill in refrigerator at least 4 hours before serving cold.


 

 

 

 

 

 

 

 

  
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© Copyright 2006 Claire Wade
Last updated 15/09/2006