Gazpacho (Chilled Vegetable Soup)
/f9501cac-3699-418f-a71f-35059c8781c1.jpg)
Introduction
Gazpacho is one of my favorite summer meals, and it's no coincidence that it's also one of the easiest to make. It's simply a chilled, usually blended vegetable soup of Spanish origin.
Ingredients
1 slice whole grain bakery bread bread (about 1 cup), crust removed and torn into bite-size pieces
1/2 red onion, roughly chopped
1 yellow or red pepper, seeds removed, roughly chopped
2 cloves garlic
1 banana pepper, seeds removed, cut in half
1 English cucumber, peeled, cut into fourths
5 large tomatoes (about 1 1/2 pounds)
1-2 tablespoons red wine vinegar
1/2 teaspoon black pepper
1/2 red onion, roughly chopped
1 yellow or red pepper, seeds removed, roughly chopped
2 cloves garlic
1 banana pepper, seeds removed, cut in half
1 English cucumber, peeled, cut into fourths
5 large tomatoes (about 1 1/2 pounds)
1-2 tablespoons red wine vinegar
1/2 teaspoon black pepper
Directions
Place the bread into a mixing bowl, cover with one cup of cold water and soak for five minutes.
Place the onion, peppers, and garlic into the bowl of a food processor, pulse three or four times.
Add the cucumbers and tomatoes to food processor and pulse a few more times. Squeeze excess liquid from the bread and add the wet bread to the soup mixture. Process for 20 seconds. Add vinegar and pepper to taste.
Garnish with chopped herbs, diced avocado, or grilled corn.
Makes 6 one cup servings.
Place the onion, peppers, and garlic into the bowl of a food processor, pulse three or four times.
Add the cucumbers and tomatoes to food processor and pulse a few more times. Squeeze excess liquid from the bread and add the wet bread to the soup mixture. Process for 20 seconds. Add vinegar and pepper to taste.
Garnish with chopped herbs, diced avocado, or grilled corn.
Makes 6 one cup servings.
Number of Servings: 6
