gazpacho

Ingredients for 6 servings:

• 2 garlic cloves, chopped
• 2 bell peppers, green, finely diced
• 3 sprigs of celery, finely diced
• 1 onion(s), finely diced
• 3 cup(s) tomatoes, skinned, pitted and chopped
• 750 ml chicken stock
• 1 tbsp salt
• 1 tsp paprika powder
• ½ tsp black peppercorns, crushed
• 15 ml Worcestershire sauce
• 1 cucumber(s), finely diced
• 3 tbsp lemon juice
• 3 tbsp olive oil
• ½ cucumber(s), sliced

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

with celery

Puree the garlic and half each of the green bell pepper, celery, onion, and tomatoes. Pour into a large bowl. Add the stock, spices, diced cucumber, lemon juice, and oil. Stir in the remaining diced bell pepper, celery, and onion. Refrigerate for 24 hours. Then pour into chilled soup bowls. Serve garnished with the cucumber slices.