Chilled Gazpacho With A Crisp Basil Leaf

• 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

1. 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.
2. Blend in a food processor, but make sure it is still chunky.
3. Line a plate with clingfilm.
4. Lightly coat the basil leaves with olive oil and lay flat on the clingfilmed plate. Microwave at full power for 20 seconds.
5. 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.
6. Serve chilled.

red onion, green peppers, celery, cucumber, tomato, garlic, salt, cayenne, red wine vinegar, basil, tomato puree, lemon juice, virgin olive oil, tomato juice, basil, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111657 (may not work)