Tomato and Basil Gazpacho

Tomato and Basil Gazpacho


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Lycopene, a cancer-fighting phytochemical is found in tomatoes and tomato products. This soup contains a lot of tomatoes plus it's very refreshing in the summer.

Lynn Lewis

Serves: 4 

  • 4 cups (1 litre) tomato juice
  • 4 roma tomatoes, seeded and coarsely chopped
  • 1 cucumber, peeled, seeded and coarsely chopped
  • 1 small yellow capsicum, seeded and coarsely chopped
  • 3 spring onions, finely chopped
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1/4 cup coarsely chopped basil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Tabasco

Preparation:1hour25min  ›  Ready in:1hour25min 

  1. Combine all the ingredients in a large jug. Refrigerate for at least 1 hour before serving. Gazpacho is always served cold.

Helpful hint

Make a quick version of borscht using 8 cups shop-bought vegetable stock, canned beetroot and packaged shredded cabbage. Serve chilled.

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