Cold vegetable soup

Cold vegetable soup

By
From
Encyclopedia of Food and Cookery
Serves
4-6

A variation on the Spanish gazpacho, a lovely beginning to a meal, summer or winter.

Ingredients

Quantity Ingredient
4 tomatoes, peeled and chopped
1 cucumber, peeled and diced
1 onion, finely chopped
1 red or green pepper, seeded and chopped
2 garlic cloves, finely chopped
40g fresh white breadcrumbs
1 tablespoon red wine vinegar
750ml chicken stock
2 tablespoons olive oil
salt
freshly ground black pepper
125ml cream
fresh basil leaves
or fresh coriander

Method

  1. Mix together tomatoes, cucumber, onion, pepper, garlic and breadcrumbs. Add vinegar, stock, oil and 3 basil leaves or a few sprigs coriander. Season with salt and pepper. Cover and marinate for 12 hours or overnight in refrigerator.
  2. Purée in a blender or food processor and strain through a sieve. Stir in cream and adjust seasoning. Serve very cold, topped with thin strips of basil or chopped coriander.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again