Cold soups are perfectly refreshing appetizers for lunch on summer’s days. Interestingly, there are many choices of cold soups too, if only you look a little here and there. The Gazpacho, for instance, is a cold, low-calorie soup of cucumber and capsicum perked up with Tabasco sauce. Apart from imparting an exciting crunch, the veggies also provide ample fibre, Vitamin A, iron and folic acid. Keep the soup chilled, and top with finely chopped mixed vegetables like capsicum, onions and tomatoes, just before serving.
Add your private note Preparation Time:
Makes 3 servings
Ingredients
2 cups blanched and roughly chopped tomatoes
1 cup chopped cucumber
chopped capsicum
6 to 8 drops tabasco sauce
salt to taste
2 pinches sugar
For The Topping
1/4 cup finely chopped capsicum
1/4 cup finely chopped onions
1/4 cup finely chopped cucumber
1/4 cup finely chopped tomatoes
Method
- Combine the tomatoes, cucumber, capsicum and 1 cup of water together and blend in a mixer till smooth.
- Transfer the mixture to a bowl and add the tabasco sauce, salt and sugar and mix well.
- Refrigerate for an hour. Serve chilled topped with capsicum, onions, cucumber and tomatoes.