Jo Seagar Recipes

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Gazpacho - Summer Chilled Tomato Soup


The classic summer soup - easy to prepare in advance and it travels to a picnic no problem.


Ingredients

  • 2 large tomatoes, chopped finely
  • 1 large cucumber, peeled, halved lengthways and seeds removed
  • 1 large onion, finely chopped
  • 1 large roasted, peeled pepper (kato vacuum pack or available in jars)
  • 2 stalks of celery, finely sliced
  • 3 cups tomato juice
  • 1/2 cup chopped fresh coriander
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • a few drops of hot pepper sauce (Kataia fire or tobasco)
  • 1 teaspoon Worcester sauce
  • salt and freshly ground black pepper

Method

Place 1 tomato.1/2 the cucumber, 1/2 the onion, the red pepper and the tomato juice in a blender and puree. Transfer to a bowl and add all the other ingredients. Check the seasoning and add salt and freshly ground black pepper accordingly. Refrigerate and serve chilled. Can be prepared 2-3 days ahead. Garnish with fresh parsley.