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Gazpacho - 1 1/2 cups (360 ml) tomato juice
- 1 tbsp (15 ml)
olive oil
- 1 tbsp (15 ml) red wine vinegar
- 1 shallot
- 1 tomato,
peeled and quartered
- 1/2 cucumber, peeled and sliced
- 1/4 green
pepper, seeded and coarsely chopped
- 1/4 red pepper, seeded and coarsely
chopped
- 1 jalapeno, seeded and coarsely chopped
- 2 stalks celery,
sliced
- 1/4 onion, coarsely chopped
- 1 slice bread
- 1/2 tsp (3 ml)
salt
- freshly ground pepper
- 2 basil leaves OR dash dried
basil
- dash each of Worcestershire and hot pepper sauce
- 1/2 cup (120
ml) croutons
Place all the ingredients (except the croutons and a few
slices of cucumber) in a blender and blend until vegetables are pureed. Cover
and chill thoroughly. Serve in chilled mugs, topped with a slice of cucumber
and croutons. Serves 2.
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