Gazpacho Soup

1. 1

   Cook vegetables 5 minutes or until tender.

2. 2

   Put garlic, paprika, olive oil and a little salt and pepper into the container of the blender, cover and start motor.

3. 3

   Remove the cover and gradually pour in the cooked vegetables.

4. 4

   Replace the cover and blend soup for 10 seconds, or until it is smooth.

5. 5

   Stir into the soup 1 cucumber, cut into tiny dice and the black olives; chill. At serving time, put an ice cube in each plate and pour over it the chilled gazpacho.

6. 6

   Sprinkle the soup liberally with chopped parsley and garnish it with tiny croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.