Tomato and Coriander Gaspacho

Preparation:	10 min
Marinating/Waiting:	2 h
Cooking:	15 min
Total:	2 h 25 min

6 to 8
servings

Category:	Soups
Subcategory:	Cold Soup
Source:	Metro

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Recipe of : Tomato and Coriander Gaspacho

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Recipe ingredients

2 garlic cloves

1 Spanish onion, in pieces

1 red pepper, in pieces

1 box 28 oz. (796 mL) tomatoes with juice*
2 Tbsp. (30 mL) red wine vinegar*
2 Tbsp (30 mL) olive oil*
1 Tbsp. (15 mL) Worcestershire sauce
Salt and pepper to taste
2/3 cup (160 mL) fresh coriander, chopped

Preparation

In the mixer or food processor, reduce the garlic, onion, pepper, tomatoes, red wine vinegar, olive oil and Worcestershire sauce to a purée still containing small bits of vegetables. Add salt and pepper. Pour it all into a large tureen and refrigerate for at least two hours. Add ice cubes to hasten the cooling.
Serve the Gaspacho in small individual bowls and garnish with chopped coriander.

Suggestion

Reduce the Gaspacho to a smooth purée and place a little finely chopped onion, cucumber, pepper and fresh tomatoes in small bowls on the table. Guests are then free to garnish their Gaspacho as they choose.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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