Gazpacho Appetizer - cooking recipe

Ingredients

1 None cucumber, peeled, deseeded, thinly sliced
300 g celery, trimmed, washed, finely chopped
2 None peppers (red and yellow), deseeded, finely diced
400 g tomatoes, quartered, deseeded, chopped
2 None onions, peeled and finely diced
2 cloves garlic, peeled and finely diced
2 litre tomato juice
1 tbsp Tabasco
1 None lime, juiced
1 pinch ground cumin
1 bunch parsley, finely chopped
10 tbsp olive oil

Preparation

Put all the prepared vegetables into a large mixing bowl with the tomato juice. Season with Tabasco, salt, pepper, lime juice and cumin. Refrigerate for at least 2 hours. Serve garnished with chopped parsley and drizzled with olive oil.