Recipe #78: Gazpacho

Source: unknown.

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4 to 6 servings

It is the perfect August soup when tomatoes are at their peak. Garlic, olive oil and bread are basic ingredients - however ground almonds are used in a white gazpacho.

Fruit soups are an ideal first course, as well, as being served for dessert.

Make the soup the day before so flavours will blend. Serve with grilled pita or crusty bread.

2     cups ripe tomatoes, peeled. and diced
1½  cups peeled and diced cucumber
1     cup diced red pepper
½    cup chopped celery'
6     green onions chopped
2     cloves garlic-, minced
4     cups tomato juice (or more)
3     tablespoons  lemon juice
½    teaspoon Worcestershire sauce
Salt and pepper
Dash hot pepper sauce

In a blender or food processor, combine tomatoes, cucumber, pepper, celery, onion and garlic.  Process until finely chopped. Pour into a container.

Stir in tomato juice, lemon juice and Worcestershire sauce. Add salt, pepper and pepper sauce to taste. Add extra tomato juice for a thinner soup.

Refrigerate until chilled. Garnish with chopped green onions and a lemon wedge.