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Gazpacho

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I love this soup on a hot summer's day, for brunch, lunch, or as light evening meal served with crostini or pita bread. It's ideal for parties as it can be made and chilled in advance, and it's versatile enough to be served in glasses, a punch bowl, or in regular soup bowls.

I love this soup on a hot summer's day, for brunch, lunch, or as light evening meal served with crostini or pita bread. It's ideal for parties as it can be made and chilled in advance, and it's versatile enough to be served in glasses, a punch bowl, or in regular soup bowls.

1 red onion
3 tomatoes
1/2 medium cucumber
1/2 green pepper
1/2 red pepper
1 clove garlic, crushed
3 1/2 cups (850 ml) tomato juice
1 tsp (5 ml) sugar
1 tsp (5 ml) salt or to taste
1/2 tsp (2 ml) black pepper or to taste
1/4 cup (60 ml) flax seed oil
1/4 cup (60 ml) white wine vinegar

Finely chop onion, tomatoes, cucumbers, and peppers. Place in large bowl with garlic. Stir in tomato juice, sugar, and salt and pepper.

In a separate bowl, combine oil and vinegar. Add to soup, mix well, and refrigerate.

Serve cold with croutons or fresh herbs as garnish. Serves 6.

Source: alive #261, July 2004

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