Gazpacho (Low fat) recipe
information
Preparation time: 25 minutes, plus chilling,
Calories: 33 per portion
ingredients
450 g (1 lb) tomatoes, peeled, seeded and chopped
1 green pepper, seeded and roughly chopped
1 red pepper, seeded and roughly chopped
1 small onion, roughly chopped
1 large garlic clove, chopped
about 450 ml (3/4 pint chicken stock
salt and pepper
1 tablespoon lemon juice (optional)
1 green pepper, seeded and roughly chopped
1 red pepper, seeded and roughly chopped
1 small onion, roughly chopped
1 large garlic clove, chopped
about 450 ml (3/4 pint chicken stock
salt and pepper
1 tablespoon lemon juice (optional)
For the garnish
ice cubes
cucumber slices
1 tablespoon finely chopped red pepper
cucumber slices
1 tablespoon finely chopped red pepper
method
1. Put the tomatoes, peppers, onions, garlic and chicken stock into a liquidizer; blend until fairly smooth.
2. Pour the blended soup into a bowl and season to taste, adding the lemon juice if necessary.
3. Cover the soup and chill for at least 3 hours.
4. Ladle the chilled soup into soup bowls; add an ice cube to each one, and float cucumber slices sprinkled with a little chopped red pepper on top.
To peel tomatoes, put them in boiling water, leave for 6-10 seconds, then lift out. When cool, make a nick in the top of each tomato and peel off the skin.
2. Pour the blended soup into a bowl and season to taste, adding the lemon juice if necessary.
3. Cover the soup and chill for at least 3 hours.
4. Ladle the chilled soup into soup bowls; add an ice cube to each one, and float cucumber slices sprinkled with a little chopped red pepper on top.
To peel tomatoes, put them in boiling water, leave for 6-10 seconds, then lift out. When cool, make a nick in the top of each tomato and peel off the skin.
serving amount
serves 4
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