Gazpacho
Ingredients
1 large firm Tomato peeled
1 green Cucumber peeled
1 green Pepper no seeds
4 Spring Onions
1 cup Campbell's Consomme
Method
Cut up all the vegetables and soak for one hour in 2 tablespoons olive oil to 1 tablespoon brown vinegar, pepper and salt.
Put in a blender, then sieve and add 1 cup of Campbell's Consomme.
Refrigerate thoroughly before serving in chilled bowls.
Side dishes of tomato, cucumber, green peppers and spring onions go well.
Serve with garlic croutons - 1 clove to slices of bread.
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