Gazpacho with Basil
Soups • Italian
Description
Gazpacho with Basil
Ingredients
- Tomatoes 5 oz
- Orange Bell Peppers 5 oz
- Cucumbers 5 oz
- Celery salt 0 oz
- Basil 0 oz
- Spanish onions 0 oz
- Mild Chili Spice 1 piece
- Lime 1 piece
- Baking Tomatoes 5 oz
- Garlic 1 clove
- Olive Oil 5 fl oz
- Champagne Vinegar 0 fl oz
- Worcestershire Sauce 0 oz
Step-by-Step Guide
Step 1
Peel the cucumbers and celery.
Step 2
Remove the stem and seeds from the bell pepper.
Step 3
Make a cross incision on the top of the tomato and place it in boiling water for 1 minute, then cool it in cold water and remove the skin.
Step 4
Chop the vegetables into medium cubes.
Step 5
Cut 2 thin slices of chili pepper and pluck the basil leaves.
Step 6
In a blender, combine the chopped vegetables, canned tomatoes, onion, garlic, basil, Worcestershire sauce, 80 ml of olive oil, white wine vinegar, 150 ml of water, squeeze the juice from half a lime, season with salt and pepper, and blend; let it chill in the refrigerator for at least 20 minutes.
Step 7
Pour the soup into bowls, garnish with a sprig of basil, and serve.
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