Gazpacho (Chilled Bread Soup)

Recipe by Margaret and Reba, presented at the Club on 3 Feb 2000.

• 1 small onion
• 1 259g tin low fat condensed tomato soup
• 1 400g tin chopped tomatoes
• handful of Mignon Morceaux
• 2-3 cups water
• handful of chopped mixed peppers
• handful of croutons with herbs

Mix onions, soup, tomatoes and Mignon Morceaux in a processor. Pour into a large bowl and add water. Add the peppers, and place in 'fridge till chilled. When serving, sprinkle some croutons over each serving.

A green version, using avocados, cucumbers and mint in place of soup; and tomatoes may also be added. Add salt to taste, but use less water.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.