Gazpacho is Spanish in origin, this vegetable soup is served cold and is light and refreshing.

5 ripe tomatoes, peeled and chopped

2 cucumbers, peeled, seeded and coarsely chopped

1 large onion, chopped

1 green pepper, seeded and chopped

3 cloves garlic, chopped fine

4 cups torn up crust less French bread

1/4 cup olive oil

1 Tbsp. tomato paste

4 cups cold water

1/4 cup red wine vinegar

1 tsp. salt or to taste

In a large bowl combine the tomatoes, cucumbers, onion, green pepper, garlic and French bread, mixing thoroughly.

Stir in olive oil, tomato paste, water, vinegar and salt.

Process in batches in a food processor or blender. Leave some texture, don’t blend smooth.

Return soup to bowl, cover and refrigerate for at least 2 hours.

Taste and adjust seasoning if necessary.

Serve ice cold. Add Sun Dried Tomato Provolone Bread. 

Yield: 6 cups

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