Gazpacho Recipe
Gazpacho Recipe with Tomatoes, Red Pepper, Cucumber, Tomato Juice, White Wine, White Wine Vinegar, Olive Oil, Garlic, Lemon, Pineapple Juice & Herbs.
INGREDIENTS
8 oz (225g) Ripe Tomatoes, quartered
1 Red Pepper
1/2 Cucumber, peeled
14 oz (400g) Tin of Tomato Juice
1/4 pint (150ml) White Wine
2 liquid oz (75ml) White Wine Vinegar
2 liquid oz (75ml) Olive Oil
1 Clove of Garlic
Juice of 1/2 Lemon
1/4 pint (150ml) Pineapple Juice
Salt, Pepper & Sugar to taste
1 Bay Leaf
To Garnish:
Chopped Cucumber, Onion, Tomato, Chives & Parsley
METHOD
Place the quartered Tomatoes in to a blender, add the White Wine and blend until smooth. Add the peeled Cucumber and blend until smooth. Pour mixture into a large bowl. Next, de-seed the Red Pepper and blend with the Tomato Juice. When smooth, add to the Tomato and cucumber mixture in the bowl. Blend the Vinegar, Garlic, Olive oil, Sugar, Salt & Pepper. When thoroughly mixed, add to the mixture in the bowl, together with a Bay Leaf, Lemon Juice and Pineapple Juice and mix well. Chill until very cold. remove the Bay Leaf and add garnishes before serving. Serves 8.
Based on the Gazpacho recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).