Gazpacho Soup Recipe

from Garlic Central - www.garlic-central.com

It's also incredibly easy to make and very healthy. This garlic laden version is a million miles from anything traditional but who cares - it tastes delicious.

The quantities here will serve about four people.

1 lb (450 gm) Tomatoes, roughly chopped		Use medium size tomatoes, the very large ones are often too watery with less taste.
1 Green Pepper, cored, deseeded and chopped
1 Medium Onion, peeled & roughly chopped
4 Cloves Garlic, crushed		As always, adjust garlic according to taste
2 TBsp Tomato Puree		Sun-dried tomato puree works well for this recipe, if you can't get that use ordinary tomato paste.
3 TBsp Lemon Juice
Handful Fresh Parsley, chopped
Handful Fresh Coriander (Cilantro) Leaves, chopped
1 Pint Water		You can use as much or as little water as you like. Less water makes a thicker more intense soup to be served in smaller quantities. You could even use no water at all and serve in glasses.
Good Twist Freshly Ground Pepper
As usual we recommend using organic ingredients wherever possible.

Put all the ingredients except the water into a food processor, add a little of the water then whizz down until the ingredients are well broken down. It doesn't need to be totally smooth.

Add the water and transfer to a bowl. Cover and chill in the fridge for a few hours at least, preferably overnight.

Serve cold.