Gazpacho with Tomato Dices and Juice
Comments: In a hurry and the soup is not cold enough ? Stir in a few ice cubes just before serving.
Servings: 4 to 6
  • 1/2 [19-ounce / 540-mL] can tomato dices
  • 1 large English cubumver, peeled then diced
  • 1/2 small onion, diced
  • 1/2 sweet green pepper, membranes removed and seeded, diced
  • 1 clove garlic, grossly chopped
  • 1 1/2 cups [375 mL] tomato juice
  • Freshly squeezed juice of 1/2 a lemon [optional]
  • 2 tablespoons [30 mL] red wine vinegar
  • 1 tablespoon [15 mL] olive oil
  • 1/8 teaspoon [0.5 mL] Tabasco sauce [optional]
  • Salt and pepper, to taste
  • Into a blender or a food processor, puree together tomato dices with juice and half of cucumber dices, half of onion dices and half of sweet green pepper dices along with chopped garlic.
  • Pour into a large bowl.
  • Stir in tomato juice, lemon juice if desired, red wine vinegar, olive oil and, if desired, Tabasco sauce.
  • Salt and pepper soup.
  • Stir in remaining cucumber, onion and sweet green pepper dices.
  • Serve at room temperature, or refrigerate before serving, cold.