Gazpacho is a healthy, nutritious vegetable soup which is not too quick to prepare.
I started on this batch at 7am and was done around 11 am.
Don't bother unless you've got some time on your hands!
- 7 over-ripe tomatoes
- 3 large green cucumbers, washed & scrubbed
- 1 heart of celery (about 8 stalks)
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 red bell peppers
- 1 tsp. coriander powder
- 1 tsp. dill weed
- 1 Tbsp. salt
- Black pepper to taste
- About 1/4 cup washed, fresh cilantro leaves (no stems!)
Dice the cucumbers and put into a blender. Blend until it's not completely watery, but there should not be bits of green skin. Empty into a large mixing bowl.
Dice the celery very finely and put it in the bowl.
Chop the tomatoes and onion finely and add them to the bowl.
Dice the bell pepper finely, put it in.
Add the oil, vinegar, salt, pepper, dill, coriander, and cilantro.
Refrigerate for about 3 hours before serving. Serve with olive oil and/or hot sauce on the side.