Gazpacho Soup
Serves: 6
Ready in: 60 mins +
![Gazpacho Soup Recipe: Veggie](/images/made/images/uploads/recipe-uploads/Untitled-161_700_750_84_int_c1.jpg)
Ingredients:
250g ripe vine tomatoes, deseeded and roughly chopped250g baby plum tomatoes, quartered
1 red onion, diced
1 green pepper, deseeded and diced
3 garlic cloves, crushed
2 red chillies, deseeded and diced
1 tbsp Billington’s Golden Caster Sugar
30ml vegetarian Worcestershire sauce
400ml tomato juice
30ml sherry vinegar
1/4 cucumber, peeled, deseeded and diced
salt and pepper to taste
method:
- Place the tomatoes, red onion, green peppers, garlic and chilli into a large bowl. Mix together well.
- Sprinkle in the sugar and vegetarian Worcestershire sauce. Add the tomato juice and sherry vinegar. Mix together and refrigerate for 24 hours.
- Place the chilled mixture into a blender and blitz until smooth. Season to taste and add extra chilli powder if you want it to have a real kick! Transport in a cool bag or with ice blocks – this is best served cold!
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