Gazpacho

This chilled soup blends tomatoes, cucumbers, bell pepper & onion, with worcestershire, vinegar, brine from olives and hot sauce until smooth.

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Ingredients:

• 4 ripe tomatoes
• 2 small cucumbers, peeled, seeded and roughly chopped
• 1/3 of a green bell pepper, roughly chopped
• 1/4 medium onion, chopped, soaked in ice water for 20 minutes and drained
• 1 Tbsp worcestershire sauce
• 1 Tbsp olive brine (liquid)
• 1 Tbsp red wine vinegar
• 1 Tbsp bottled hot sauce
• 3 Tbsp olive oil
• Salt and pepper to taste

Method

Peel tomatoes: drop them in boiling water for 30 seconds. Skins should slip off easily. Core and quarter the peeled tomatoes. Put all ingredients in a blender and puree until very smooth. Adjust seasonings, adding more salt, pepper or hot sauce if desired. Cover and chill.

Notes: Make this refreshing soup in the height of tomato season.

Number of servings: 4

Submitted By: Nancy Dreszler
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