Local Bites: Gazpacho Soup

Gazpacho Soup
Trip: Costa Rica – Luxury Tropical Getaway

SERVES: 4

Ingredients

4-5 ripe tomatoes chunks
1 large stalk celery with leaves, in chunks
1/2 lb. white onions, quarter red
1 green 'n sweet pepper in chunks
1/2 lb.cucumber chunks with peel, seeds removed
1/4 C. cilantro leaves, minced
1/4 C. parsley, minced
1 Tbsp. fresh garlic, minced
2 tsp. olive oil
1/2 C. Lemon juice to taste
2 tsp. salt to taste
1/2 tsp. ground white pepper
1 tsp. hot sauce or Tabasco sauce

Garnishes

3/4 C. seasoned croutons
2 boiled eggs finely diced
1/2 C. red onion, minced
1 lemon cut in 6wedges
1/2 C. sour cream (optional)
cilantro leaves (whole)

Method:

Chop the tomatoes, celery, onions, sweet pepper and cucumber in batches in a food processor, until vegetables have the consistency you desire.
Mix thoroughly with the remaining soup ingredients.
Chill in the refrigerator overnight or for at least 8 hours.
Add more lemon juice before serving as desired.
Serve in freezer chilled soup plates with a gently laid spoon of each garnish. Decorate the center with 3 cilantro leaves.

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