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Gazpacho with Guacamole

Gazpacho with Guacamole

Lee Pearce

Gazpacho is a cold tomato-based vegetable soup that is best enjoyed as a refreshing lunch during summer.

Time: 20 mins Serves: 2 Difficulty: Moderate

6 ripe tomatoes (stalk removed)
1 red onion
1 cucumber (peeled, chopped)
1 red capsicum (seeded)
1 handful of fresh basil (chopped)
1 clove of garlic (minced)
1/4 cup red wine vinegar
1/4 cup olive oil, salt & pepper to taste, tobasco sauce to taste
1 teaspoon of Worcestershire sauce
4 cups tomato juice


Combine all ingredients.

Blend slightly to desired consistency.

If you can wait, cover and refrigerate overnight, allowing flavours to infuse.

Spoon lashings of guacamole in the centre of the soup and serve with crispy bread.

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