Gazpacho Soup

Name: Gazpacho Soup
Prep time: 60 min
Cook time: 60 min
Yield: 6
Ingredients: 250g ripe vine tomatoes, deseeded and roughly chopped; 250g 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

Serves: 6

Ready in: 60 mins +

Ingredients
Method

Ingredients:

250g ripe vine tomatoes, deseeded and roughly chopped
250g 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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