Gazpacho

soup

Source: Traces

ServingsPrep TimeCooking Time
6-8 servingsn/an/a

Ingredients:

  • 2 medium cucumbers, peeled and coarsely chopped
  • 5 medium tomatoes, coarsely chopped
  • 1 large onion, coarsely chopped
  • 1 medium green pepper, deribbed and coarsely chopped 
  • 2 t finely chopped garlic
  • 4 C coarsely crumbled French or Italian bread
  • 4 C of cold water
  • ¼ C red wine vinegar
  • 4 t salt
  • 4 t olive oil (I sometimes leave this out)

Instructions:

In a deep bowl, combine the cucumbers, tomatoes, onion and green pepper, garlic and crumbled bread.  Mix thoroughly.  Add water, vinegar, olive oil and salt.  Ladle the mixture into a blender or food processor, puree, and then pour into another large bowl.  I sometimes puree twice.

Cover the bowl and refrigerate for 2 hours.

Just before serving, stir again to recombine.