Gazpacho is a chunky Spanish tomato vegetable soup which is served chilled. It is much like a cold salsa soup, delicious and perfect for a warm day.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 1/2 pound tomatoes (about 2 or 3 medium), divided use
- 1 cup chopped sweet onions, divided use
- 1 medium cucumber, peeled and chopped, divided use
- 1 medium bell pepper, seeds removed, divided use
- 5 ounces roasted, peeled red peppers (jarred is fine), divided use
- 1 (14-ounce) can tomato juice
- 1 clove garlic
- 2 teaspoons olive oil
- 2 or 3 slices of bread, cubed
- 1 Tablespoon balsamic vinegar
- 1 teaspoon hot sauce, or to taste
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 Tablespoons chopped chives
Preparation:
Place half of each of the tomatoes, sweet onions, cucumber, bell pepper, and roasted red peppers into a food processor or heavy-duty blender. Add 1 cup of the tomato juice and puree until smooth.Pour puree into a large mixing bowl and mix in the remaining tomato juice. Cover and chill for at least 2 hours. Place serving bowls in the refrigerator to chill.
Rub the clove of garlic around the interior of a large skillet. Heat over medium heat until hot but not smoking, then add the bread crumbs and saute until golden brown. Set bread cubes aside.
Chop remaining vegetables to a uniform 1/4-inch dice. Place in a small mixing bowl along with balsamic vinegar, hot sauce, salt, and pepper. Toss to combine. Let marinate at room temperature up to 1 hour, then mix into the refrigerated puree.
To serve, ladle gazpacho soup into chilled bowls and garnish with chopped chives and toasted bread cubes.
Yield: 8 servings
