If you've never made gazpacho before, please try it. If you have a food processor, can open a can and a jar, you can make easy work of it.
Need more encouragement? This particular soup is filling, packed with nutritional value and low calorie! What more reason do you need? Maybe because this is Cameraman Dave's favourite soup ever? Well, now you just have to make it!
Here's what you'll need:
16 oz (2 C) jar of mild chunky salsa
1 can chopped stewed tomatoes
(see can below)
1/2 an English cucumber, end trimmed
1 medium green papper (cleaned and deseeded)
1/2 C packed cilantro
2 vine ripened tomatoes
about a 7" piece of celery
2 green onions, trimmed
1 T lemon juice
1/2 t granulated garlic
Salt and pepper to taste
540 ml
Cut celery into 2 pieces.
Cut pepper into wide strips.
Cut green onion half.
Process in pulses...
Until it looks like small dice.
Scrape out into a large bowl.
Pulse cilantro...
Cut up cucumber and add to cilantro.
Pulse until cucumber is fine dice and
cilantro is fairly minced - you don't have to be too fussy.
Add this into the bowl with the other ingredients.
Add canned tomatoes.
Process...
Until totally liquified.
Add to bowl.
Core tomato tops and quarter.
Pulse...
Until it looks like this.
Add to bowl.
Add the jarred salsa...
Then the garlic and lemon juice.
Do add some freshly ground pepper here.
Add salt to your taste.
I used about 5 grindings of salt.
You may want to use more or less.
Stir through and chill for a few hours before serving.
Here it is plated with Cameraman Dave's favourite toppings:
Sour Cream and Croutons.
Fast... Easy... Healthy.
The perfect soup for a warm summer night or whenever!
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