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Gazpacho
Ingredients1 large firm Tomato peeled 1 green Cucumber peeled 1 green Pepper no seeds 4 Spring Onions 1 cup Campbell's Consomme |
MethodCut up all the vegetables and soak for one hour in 2 tablespoons olive oil to 1 tablespoon brown vinegar, pepper and salt. Put in a blender, then sieve and add 1 cup of Campbell's Consomme. Refrigerate thoroughly before serving in chilled bowls. Side dishes of tomato, cucumber, green peppers and spring onions go well. Serve with garlic croutons - 1 clove to slices of bread. |
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