Tuesday, September 20, 2011

Gazpacho in a glass

A classic Italian soup is transformed into this spicy drink.
6 vine-ripened tomatoes
1 red capsicum (pepper)
1 lemon, peeled
2 large cucumbers
10 g (½ cup) parsley
1 garlic clove
dash of Tabasco
ice cubes, to serve
extra virgin olive oil, to serve, optional

Juice the tomatoes, capsicum, lemon, cucumbers, parsley and garlic through a juice extractor. Stir through the Tabasco, to taste. Serve over ice with a drizzle of extra virgin olive oil, if desired. Make 2 large glasses. 


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