Gazpacho | Cook like a Chef

Yield: 8 servings
Preparation is easy
Preparation time is 30 minutes, resting overnight x2

Ingredients

• 1 cup red onions, chopped (6 ounces)
• 1 cup green bell pepper, chopped (6 ounces)
• 1 cup English cucumber, chopped (6 ounces)
• 1 cup tomatoes, peeled and chopped (6 ounces)
• 1 ½ teaspoons chopped garlic (12 millilitres)
• 1 ½ teaspoons kosher salt (12 millilitres)
• ¼ teaspoon cayenne pepper
• ¼ cup tomato paste (2 fluid ounces)
• 1 tablespoon white wine vinegar (15 millilitres)
• ¼ cup plus 2 tablespoons extra virgin olive oil (90 millilitres)
• 1 tablespoon fresh lemon juice (15 millilitres)
• 3 cups tomato juice (750 millilitres)
• Sprig of thyme

Directions

1. Mix all the ingredients together in a large mixing bowl. Blend all the ingredients in a food processor until smooth. For a less thick, smoother consistency, strain the soup. Refrigerate overnight.
2. Remove the sprig of Thyme before you serve.
3. Serve with fried leeks and some shredded cucumber in the middle.