Chunky Iced Gazpacho
Serves 8
This delicious soup is perfect for serving in shot glasses at a garden party. It’s also a winner for those warm days spent outdoors. Pack it into individual Mason jars and partially freeze, then tuck them into your picnic basket.
2 cups (500 ml) seeded and finely diced truss tomatoes
1/2 cup (125 ml) finely diced yellow capsicum
1 cup (250 ml) finely diced, unpeeled Lebanese cucumber
1/2 cup (125 ml) finely chopped red onion
1 cup (250 ml) reduced-salt vegetable stock
1/4 cup (60 ml) extra-virgin olive oil
Juice of 1/2 lemon
1 1/2 Tbsp (30 ml) aged balsamic vinegar
1/4 cup (60 ml) finely chopped flat-leaf parsley
3 tsp (15 ml) finely chopped fresh oregano
1 1/2 Tbsp (30 ml) Worcestershire sauce
Freshly ground black pepper
2 large garlic cloves, crushed
Sea salt
5 1/4 cups (1.3 L) tomato juice
Tabasco sauce, to taste
Combine diced vegetables in large bowl or container with tight-fitting lid large enough to hold 12 cups (3 L).
Add vegetable stock, oil, lemon juice, vinegar, parsley, oregano and Worcestershire sauce. Gently stir to blend and add coarsely ground black pepper to taste. Set aside.
Place garlic in small bowl and sprinkle with a little coarse sea salt. Mash with fork until pasty.
Stir tomato juice and garlic into vegetable mixture. Add Tabasco sauce to taste. Cover and refrigerate for at least 4 hours for flavours to blend. Gazpacho flavours heighten when refrigerated overnight.
Each serving contains: 469 kilojoules; 2 g protein; 7 g total fat; (1 g sat. fat, 0 g trans fat); 13 g total carbohydrates (8 g sugars, 3 g fibre); 500 mg sodium
source: "Cool Summer Soups", alive Australia #22, Summer 2014
Chunky Iced Gazpacho
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
