Archive | cold soup RSS feed for this section

Gazpacho

10 Jul

Gazpacho

Prep Time: 30 minutes
Waiting Time: 2 hours (refrigeration)
6-8 servings

Ingredients:

11 slices day old bread, crusts removed
2 TB sherry vinegar
3 pounds ripe tomatoes, peeled and seeded
1/2 yellow onion, cut into chunks
1 cucumber, peeled, halved, seeded, and cut into chunks
1 red bell pepper, seeded and cut into chunks
1 cup olive oil
salt
handful of ice cubes

Garnish:
1 small cucumber, diced
1 red bell pepper, diced
2 hard boiled eggs, chopped

Directions:
1. Place 9 slices of bread in a food processor and spoon vinegar over it. Add tomatoes, onion, cucumber, bell pepper, 2/3 cup olive oil, 1 cup water; pulse until smooth. Add more water if desired. Season with salt and more vinegar if desired.
2. Cover and refrigerate for at least 2 hours.
3. Meanwhile, cut the remaining 2 bread slices into 1/2 inch thick cubes. In a frying pan, warm remaining 1/3 cup olive oil over medium heat. Add the bread and fry for 3 minutes, stirring often.
4. Just before serving, transfer the gazpacho to a serving bowl and add the ice cubes.
5. Place diced cucumber, diced bell pepper, hard boiled eggs and bread cubes in small bowls for guests to use as they desire.

Advertisements