Ian's Gazpacho © llizard aka ejm 2000,2002
texture: finely chopped salad
Ingredients serves 4 to 6
2 Tbsp olive oil
2 cloves garlic, minced
1 green chili, very finely chopped
2 green onions, chopped
8 slices English cucumber, chopped
½ green pepper, chopped
1 Tbsp fresh coriander leaf (aka cilantro), finely chopped
2 Tbsp purple onion, chopped
1 or 2 stalks inner celery stalks, finely chopped
3 c fresh tomatoes, skinned and cubed
1 tsp fresh oregano or basil, chopped
1 Tbsp parsley, finely chopped
salt & pepper
bean sprouts for garnish
- In a large bowl combine oil, garlic, chili, green onion, cucumber, pepper, coriander leaves, purple onion and celery.
- Pour boiling water over the tomatoes to loosen the skins. Plunge the tomatoes into cold water. The skin should peel off easily.
- Briefly whir tomatoes in a blender (NOT so they become pink and aerated - bleah). Add to bowl.
- Add remaining herbs and seasoning, keeping in mind that the taste of salt will diminish when the soup is cold.
Refrigerate and serve cold, garnished with chopped parsley and a few bean sprouts.