Description
A cool refreshing soup for summer
Ingredients
Scale
- 3 cups tomato juice
- 1 cucumber, peeled and diced
- 1/2 bell pepper
- 2 tomatoes
- 1 small onion
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon wine vinegar
- dash Tobasco
- 1 tablespoon Wondra flour
- 1/4 teaspoon salt
- dash black pepper
Instructions
- Combine tomato juice, cucumber, bell pepper, tomatoes, onion, and garlic in blender or food processor until smooth
- Strain through fine mesh strainer into a bowl, working the mixture through with the back of a spoon
- Add olive oil, vinegar, Tobasco, Wondra flour, salt and pepper
- Chill
- Serve with finely diced bread, cucumber, onion, tomato, and bell pepper on the side
- Each diner can decide which of the toppings they would like to have on their gazpacho