Gaspacho

Yields4 Servings

This is a Spanish recipe. This soup is served cold. It should be "chunky".

2 Cucumbers peeled and seeded

3 Large tomatoes

1 Onion

2 Garlic cloves

Salt and pepper

Olive oil

1 Green pepper

1 Sweet red pepper

4 Slices of bread

4 tsp Wine vinegar

1 tsp Chevril

1 Green onion (scallion)

1 dash Tabasco sauce

10 fl oz Beef consommé

Put all the vegetables in the blender. Add the liquid and seasonings. It is a thick soup.

You can save part of the peppers, chop them up by hand and sprinkle them on the soup once it is served along with some garlic croutons

Nutrition Facts

0 servings

Serving size