Spicy Gazpacho

Summary

Prep Time	45 mins
Total Time	4 hrs 45 mins
Course	Side Dish
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Halve, core and dice the cucumber and bell pepper.
Put tomatoes in a heatproof bowl, pour boiling water over them and let rest for 30 seconds. Drain, quench with cold water, peel and core if desired; then finely chop the pulp.
Place half of the cucumber, bell pepper, tomato and onion in a food processor with the chilli pepper, garlic cloves, oil, cumin, vinegar, coriander and parsley. With the machine running, pour part of the broth in a thin stream and puree until a fine cream is formed.
Put the finished cream in a bowl. Stir in the leftover broth and tomato juice. Add the rest of the vegetables and stir well. Season to taste with salt and pepper. Cover and chill for a few hours.
Spread the finished gazpacho on soup plates and serve with ice cubes.
VARIATION: Make the ice cubes from tomato juice.

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