[ world famous recipes ] Chunky Gazpacho
Chunky Gazpacho
This thick and chunky soup made with seasonal produce can be a light
meal in itself on a blistering hot day. Serve it in chilled bowls and
garnish with crispy croutons.
One 15-ounce can tomato sauce
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
½ medium cucumber, seeded and coarsely chopped
1 tomato, cut into ½-inch cubes
½ green bell pepper, coarsely chopped
½ red bell pepper, coarsely chopped
1 celery stalk, strings removed, coarsely chopped
2 tablespoons finely chopped red onion, or to taste
2 cloves garlic, finely minced
¼ teaspoon Tabasco sauce, or to taste (see Tip)
¼ teaspoon freshly ground pepper, or to taste
Salt to taste
Combine the tomato sauce, vinegar, oil, and honey in a medium bowl.
Stir in the remaining ingredients.
Refrigerate until chilled, at least 2 hours. Taste the soup and
adjust the seasoning.
Serve in chilled bowls in garnish with croutons.
Advance preparation
This soup will keep for up to 5 days in a covered container in the
refrigerator. Before serving, thin with water or tomato juice as
desired.
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