Gazpacho
Ingredients
- 4-5 large tomatoes
- 1/2 English cucumber or 1 Canadian cucumber, chopped
- 1 red pepper, chopped
- 4-6 green onions, chopped
- 2 cloves garlic, peeled
- Juice of 1/2 lemon
- 2 slices of whole wheat bread grated into crumbs
- 4 Tbs. olive oil
- 12 black olives, pitted
- 2 Tbs. fresh parsley
- 1 Tbs. fresh tarragon or 1 tsp. dried
- 12 crushed coriander seeds
- Salt and black pepper to taste
Directions
Remove seeds from tomatoes and puree in a blender until almost smooth. Pour into bowl. Blend cucumber, red pepper, onions, garlic, lemon juice, breadcrumbs, olive oil and olives until smooth. Add to tomato puree, stir in the herbs and crushed coriander seeds, season with salt and pepper and pour into serving bowl. Chill for at least one hour. Garnish with sprigs of fresh herbs or parsley. If the soup is too thick for your liking you can stir in some tomato juice.
