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LOCATION: Recipes >> Soups >> Gazpacho

Print this Recipe    Gazpacho

Yield: 4 servings

1 litre tomato juice
2 tablespoons Worcestershire sauce
1 tablespoon extra virgin olive oil
2 tablespoons balsamic vinegar
150 ml water
40 g breadcrumbs
4 spring onions, sliced
1/2 cucumber, diced
1/2 red pepper, deseeded and diced
1 stick celery, sliced
110 g tomatoes, deseeded and diced
8 ice cubes
3 tablespoons fresh chives, snipped

Process the liquids in a blender with the bread crumbs. Add the
vegetables and process until almost smooth, you may have to do this
in 2 or 3 batches. Pour into a large jug or soup tureen, add the
ice cubes and chill for a minimum of 1 hour.

Add the chives, stir and serve in chilled soup bowls.

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