Appetizer/Small Plates Entrées Snacks Soups

Tomato & Cucumber Gazpacho

Cool, fresh and full of flavour the perfect starter for a great meal or a refreshing lunch.
  • 13:40 TIME
  • 16 Portions
  • easy

Ingredients

Tomatoes, seeded, diced

4.25 lb (1.93 kg)

Tomato juice, or Vegetable juice

16 fl.oz (500 ml)

Water, cold

16 fl.oz (500 ml)

Cucumber, English, small diced

11 oz (311 g)

Green Bell Pepper, small diced

1.5 cup (375 ml)

Celery, small diced

1.5 cup (375 ml)

Red onion, small diced

0.25 cup (60 ml)

Olive oil

2 tbsp (30 ml)

Lemon juice, fresh

2 tbsp (30 ml)

Balsamic vinegar

2 tbsp (30 ml)

Parsley, fresh, chopped

1 tbsp (15 ml)

Basil, dried

2 tsp (10 ml)

Cumin, ground

1 tsp (5 ml)

Worcestershire sauce

1 tsp (5 ml)

Black pepper, ground

0.5 tsp (2 ml)

Minor's Roasted Garlic Flavour Concentrate

Gluten Free 6 x 1 pound

1 tbsp (15 ml)

Minor's Sauteed Vegetable Base made with

Natural Ingredients 6 x 1 pound

1 tbsp (15 ml)

 

Method

  1. In a large bowl, mix the tomatoes, tomato juice, water, cucumber, green pepper, celery, onions, oil, lemon juice, vinegar, Sauteed Vegetable Base and parsley. Season with basil, cumin, Worcestershire sauce and pepper. Cover bowl and refrigerate for up to 8 hours or overnight. Serve cold.
  2. Garnish with Minor's Roasted Garlic, Ancho, Chipotle, Herbes de Provence Flavour Concentrates.