Cool off with a summer soup

James Eddington’s signature gazpacho is easy and perfect on a hot day

Recipe by James Eddington

Eddington’s of Exeter, 527 Main Street, Exeter, 519-235-3030 - www.eddingtons.ca

Eddington’s Gazpacho

1 cup red onion

1 cup green pepper

1 cucumber

1 cup peeled tomatoes

(all above fine-medium chopped)

2 tsp diced garlic

1/4 cup tomato paste

3 1/2 cups tomato juice

1 fresh lemon squeezed

1 sprig thyme

1/4 cup extra virgin olive oil

Cayenne and salt and pepper to taste

This is EASY!

Mix all ingredients in large bowl. Blend 1/2 to 3/4 of mixture in food processor. Transfer all ingredients back to serving bowl. If you desire a sweeter flavour, add honey.

Let rest in refrigerator over night. Will last 3 days in fridge.

Great to garnish with torn bread chunks or fried leeks mixed with shredded cucumber.