Californian Gazpacho

Name: Californian Gazpacho
Total time: 10 min
Yield: 6 servings
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

This is the Californian Gazpacho recipe.

Prep: 10 min
Refrigeration: 2 h

Yields 6 servings

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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.