Gazpacho

Recipe Ingredients

		The Base
1		Diced or stewed tomatoes - (14 to 16 oz) - undrained
2/3		Cucumber - peeled, and (large)
		Cut into chunks
2/3		Green or red bell pepper - cut into chunks (large)
2		Scallions - cut several pieces
1		Handful parsley sprigs
1 tablespoon	15ml	Chopped fresh dill
		= (or 1 tspn dried dill)
		To Finish The Soup
3 cups	711ml	Tomato juice - or as needed
1/3 cup	78ml	Cucumber - peeled, and (large)
		Finely diced
1/3		Green or red bell pepper - finely diced (large)
2		Fresh plum tomatoes - finely diced
1		Carrot - peeled, and (large)
		Finely diced
1		Celery stalk - finely diced (medium)
		Juice of 1/2 to 1 lemon - to taste
2 teaspoons	10ml	Chili powder - or to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place all the ingredients for the soup base in a food processor or blender. Puree until fairly smooth. Transfer the puree to a serving container.

Stir in enough tomato juice to give the soup a slightly thick consistency. Add the remaining ingredients. Stir together, then cover and refrigerate for at least an hour before serving.

This recipe yields 6 servings.

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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