Gazpacho

Name: Gazpacho
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 1 Cucumber (approx. 500 g); 300 g Celery; 1 yellow + red pepper; 400 g Tomatoes; 2 Onions; 2 Garlic cloves; 2 l Tomato juice; 1 TABLESPOON Tabasco; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lime; 7-10 Tbsp ground cumin; 1 collar Parsley; 10 TABLESPOONS Olive oil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

1 Cucumber (approx. 500 g)
300 g Celery
1 yellow + red pepper
400 g Tomatoes
2 Onions
2 Garlic cloves
2 l Tomato juice
1 TABLESPOON Tabasco
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lime
7-10 Tbsp ground cumin
1 collar Parsley
10 TABLESPOONS Olive oil

Directions

1
Clean the cucumber, peel it, remove the seeds and dice it. Clean, wash and thinly slice the celery. Clean, wash and chop the bell peppers. Wash, clean, quarter, seed and chop the tomatoes. Peel and finely dice onions and garlic. Mix everything, put aside about 10 teaspoons for garnishing. Add tomato juice, season to taste with Tabasco, salt, pepper, lime juice and cumin. Chill for at least 2 hours.
2
Wash the parsley, shake dry. Pluck off leaves and chop finely. Stir parsley into the soup, season to taste, arrange, drizzle with olive oil, garnish with vegetables
3
waiting time approx. 2 hours