GAZPACHO
4 tomatoes 415g, 65g red onion 70g yellow pepper (½ pepper), 125g cucumber (1/3 cucumber), 1litre tomato juice ( 36floz), 15ml lemon juice, 5ml Worcestershire sauce, 30 ml olive oil, 2.5ml paprika 1ml t ground cumin, 15 ml red wine vinegar, 2 drops Tabasco Sauce, 15g fresh parsley.( Curly), Salt & pepper to taste. Sour cream or plain yoghurt for garnish. If wanted
Serves: 6
Source: Pacific Fresh
METHOD
Mix together in a large bowl, tomato juice, lemon juice, Worcester sauce, olive oil, Tabasco, red wine vinegar, paprika and cumin. Season with salt and pepper. Cover and chill. This can be done 24 hrs in advance. Peel, seed and dice the tomatoes. Finely diced the pepper, cucumber and onion. Wash and finely minced the parsley. Add all to the tomato juice mix. Check seasoning. Cover and chill a further 2-3 hrs Ladle into individual bowls and served with a dollop of sour cream or yoghurt on the top if wanted, very good without.