Gazpacho

Serves 4

1 small cucumber
3 spring onions
4 tablespoons of chopped coriander
1 red capsicum (bell pepper)
1 green capsicum
2 sticks celery
4 medium tomatoes or 425g canned tomatoes
1 medium red onion
1 cup tomato juice
1-2 teaspoons Tabasco sauce (or to taste)

Finely chop half of the cucumber, spring onions, coriander, 1/2 of the capsicums, 1 stick of celery and a 1/4 of the canned tomatoes. Roughly chop remaining vegetables and process in a food processor with juice and Tabasco sauce. Pour this into a bowl and add the finely chopped vegetables, mix and chill. Garnish with coriander.

*photo for this recipe can be found on my food blog posting from 1 June 2007

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