Thursday, 2 September 2010


With a heat wave still gripping SW Ontario. A cold supper was in order. Also needed to use up more of the abundant crop of tomatoes fresh from the garden.
Used a recipe combo from in my South Beach diet book and bits from an Epicurious recipe this is the soup I created.
It is chunky not pureed. Took under 20 minutes to prep.

Serves 5

1 cup tomatoes, peeled and chopped
1 garlic clove, minced
2 tbsp. olive oil
3 wine vinegar
1 cucumber, peeled, seeded and diced
1/4 cup chopped green onion
1/2 cup beef broth
1 tbsp.lemon juice
2 1/2 cups can tomato juice (V8 could be used)
1 tsp. Worcestershire sauce
2 celery rib, minced
3 tsps parsley finely chopped
1/2 tsp. dried oregano
coarsely ground salt & pepper (to taste)
1/2 cup chopped green or red pepper
1/2 cup chopped celery
Tabasco sauce (optional)
Combine all ingredients. Chill overnight to blend flavours.

Loved it but I think next time I would puree it and accent with chopped fresh tomatoes and green onion.


Patsi 'Garden Endeavors' said...

Sounds and looks great. Think we most of the ingredients in the garden. :)

Rosanne said...

Yum! I love gazpacho!