Gazpacho

Serves 6-8

2 28oz cans tomatoes
1 ½ cucumbers, peeled & seeded
1/4 red onion
1 red pepper
1 green pepper
1 clove garlic
1/3 bunch basil
1 ½ celery branches
Balsamic vinegar to taste
tomato juice to thin, if needed

Pureé tomatoes briefly with hand blender and empty into bowl. Do not over blend. Process cucumbers, peppers, garlic and celery in food processor. Pulse until you get a fine dice – do not over process. Add vegetables to bowl with tomatoes. Season with salt & pepper and balsamic vinegar. Chiffonade basil and add to soup.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.


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