Californian Gazpacho

This is the Californian Gazpacho recipe.

  • Prep: 10 min
  • Refrigeration: 2 h
Yields 6 servings
californian gazpacho

Ingredients

  • 1 lb (450 g) fresh tomatoes (2 to 3)
  • 1 English cucumber peeled, sliced and seeded
  • 1 medium onion
  • 1 grilled bell pepper
  • 7 cups (1.75 L) tomato juince or vegetable juice
  • 1 cup (250 mL) 10 % cream or 15 % or 18 % table cream
  • 1/2 cup (125 mL) chopped fresh coriander
  • 1/3 cup (80 mL) wine vinegar
  • 1/4 cup (60 mL) olive oil
  • 2 tbsp (30 mL) Dijon mustard
  • A dash of Tabasco sauce
  • Salt and pepper to taste

Preparation

In blender or food processor, purée 1 tomato, half cucumber and half onion. Pour purée into soup tureen. Add juice, cream, coriander, vinegar, oil and mustard. Mix well. Season to taste with salt and pepper. Add a dash of Tabasco sauce.

Seed remaining tomatoes and dice. Chop remaining cucumber and onion. Stir vegetables into soup mixture. Chill for 2 hours before serving.

Garnish with a sprinkle of chopped fresh vegetables, croutons and some ice cubes.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 218 Calories
Protein: 6 g
Carbohydrate: 25 g
Calcium: 10 % / 111 mg
Fat: 13 g
Fibre: 4.2 g
Sodium: 1184 mg