Spicy Gazpacho

Spicy Gazpacho


Be the first to make this!

Low in kilojoules and very high on flavour, tomatoes are a wonderful food. Along with vitamin C, they offer a tremendous amount of lycopene, a cancer-fighting carotenoid.

Janet Mitchell

Serves: 4 

  • 1 kg tomatoes, coarsely chopped
  • 1 red capsicum, cut into 5mm dice
  • 1 green capsicum, cut into 5mm dice
  • 1 small red onion, finely chopped
  • 1 stalk celery, cut into 5mm dice
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Tabasco sauce
  • salt

Preparation:2hours30min  ›  Ready in:2hours30min 

  1. Combine the tomatoes, capsicums, onion, celery, vinegar, coriander, Tabasco sauce and salt to taste in a large bowl. Stir in 1 cup iced water.
  2. Refrigerate the gazpacho for 2 hours or until well chilled. Ladle into soup bowls.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate