Gazpacho

Ingredients:

Servings:

6
Servings Size

*

Update

* 2 large tomatoes
* 1 large green bell pepper
* 1 garlic clove
* 1/2 cup mixed herbs (i used chives, parsley, dill, basil, thyme, tarragon)
* 1/2 cup extra virgin olive oil
* 1 lemon, juice of
* 3 cups beef stock or 3 cups consomme
* 1 sweet onions or 1 Spanish onion, chopped
* 1 cucumber (English-style is best)
* 1/2-1 teaspoon paprika
* additional parsley, as garnish (optional)
* croutons or breadcrumbs, as garnish

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 15 mins

1. 1 Quarter tomatoes and place in a blender or food processor.
2. 2 Add chopped green pepper, coarsely chopped herbs, and pressed garlic.
3. 3 Blend till smooth or a consistency you prefer.
4. 4 Place in a serving bowl.
5. 5 Gradually add 1/2 cup olive oil, the juice of 1 lemon, and 3 cups of chilled beef stock to the tomato mixture while stirring.
6. 6 Substitute vegetable stock for a vegetarian version.
7. 7 Blend the onion and 1/2 of the cucumber and add to the tomato mixture.
8. 8 Add the paprika and grate the remaining cucumber into the soup. Add salt if you like or allow people to add salt at the table.