Chilled Gazpacho With A Crisp Basil Leaf - cooking recipe

Ingredients

40 oz. red onion, peeled and chopped
40 oz. green peppers, deseeded and chopped
2 oz. chopped celery
6 oz. deseeded and peeled cucumber
6 oz. deseeded and peeled tomato
1/2 Tbsp. chopped garlic
1/2 tsp. salt
pinch cayenne
1 oz. red wine vinegar
1 sprig of basil
2 oz. tomato puree
2 tsp. lemon juice
4 oz. virgin olive oil
1 c. tomato juice
4 basil leaves
1 tsp. olive oil

Preparation

Chop all the vegetables to an even size, around 1/2 inch dice. Place the ingredients in a tray and leave in the refrigerator over night.
Blend in a food processor, but make sure it is still chunky.
Line a plate with clingfilm.
Lightly coat the basil leaves with olive oil and lay flat on the clingfilmed plate. Microwave at full power for 20 seconds.
Allow to rest and repeat. If the leaves are large it may be necessary to repeat the process. Spoon soup into bowls and garnish with the basil leaf.
Serve chilled.