Gazpacho is usually a tomato based, vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalucia. Gazpacho is widely consumed in Spanish cuisine, as well as neighbouring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months due to its refreshing qualities and cold serving temperature.
INGREDIENTS
1. Tomatoes Grams 750
2. Onions Grams 75
3. Cucumber Grams 150
4. 3 bell peppers Grams 75
5. Celery Grams 50
6. Parsley Grams 5
7. Chives Grams 10
8. Garlic Grams 30
9. Red wine vinegar Ml 50
10. Olive oil Ml 50
11. Lemon juice Ml 10
12. Sugar Grams 5
13. Seasoning To taste
14. Tobacco sauce Drops 6
15. w.c. sauce Tsp 1
16. Water Ml 100
METHOD
1. Fine chop all the vegetables.
2. Marinate all the vegetables in olive oil, lemon juice, w.c. sauce, sugar, salt, pepper, and tobacco for atleast 1 hour else 1 night before.
3. Grind this together with water. (has to be extremely fine as it won’t be passed)
4. Enjoy cold on hot summers
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