Recipe for Gazpacho Sauce

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Yield:

Ingredients:

Amount	Ingredient
6 x	ripe plum tomatoes deseeded and chopped
1/2 x	cucumber peeled deseeded and coarsely chopped
1/2 x	onion chopped
1 x	red pepper cored deseeded and coarsely chopped
1 clv	garlic
2 x	sprg fresh thyme
1 lt	Tomato juice
1 tbl	tomato puree
1 tbl	sherry vinegar
1 dsh	worcestershire sauce
2 dsh	tabasco sauce

Instructions:

Instructions: Combine all the ingredients in a bowl and leave to marinate for at least 1 hour.

Liquidize then pass through a fine sieve.

Keep in the refrigerator.

This is an adaptation of the Spanish soup. Served very cold it makes a very refreshing accompaniment to our marinated salmon paupiettes (qv). It is easy to make but will not last longer than 2 days in the rerrigerator. So although it can be made in advance it is always preferable to eat it the same day.

Serves 4

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