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Gazpacho - chilled spanish tomato soup - Wed, 24th Dec 2008
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There are two versions of this: one for with Oysters (see podcast number 7) and the other for just the soup. Great for a summer lunch, make sure it's really cold for a refreshing starter. For Christmas oysters, serve with cucumber puree and black lump fish caviar for a red and green theme. I've put quantities as "per bowl" so you can figure out exactly how much you want to make.

Needs (per bowl, for oyster version unless otherwise specified):  
  3 tomatoes, scalded, peeled and roughly chopped 1/4 teaspoon minced garlic
  1/2 lebanese cucmber, peeled, seeded and chopped (use whole cucmber for soup version) 2 teaspoons chopped red onion (1 teaspoon per bowl for soup)
  dash of red wine vinegar 1 to 2 tbsp olive oil
  *soup version only: 1/2 red capsicum, chopped Salt, pepper and sugar to taste
  *soup version only: Extra cucumber, onion, and tomato for topping *soup version only: Croutons, if desired.
  *Oyster version only: very finely chopped cucumber, 1 tsp per oyster  

Combine all ingredients in a blender and process until smooth. Taste and adjust seasonings. Refridgerate 1-2 hours. Oyster version: spoon a little into a shot glass, add an oyster, add more soup, top with finely chopped cucumber. Soup version: Serve on ice and top with extra vegetables.

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Your Comments...
  Posted by Regina , 10:23pm Wed, 6th Jul, 2011
    I'll try to put this to good use immedaietly.
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