Gazpacho

Kitchen Tested
  • Yield 6-8 servings
  • Prep 10 mins
  • Cook 0 mins

At the top of our list of recipes we like to make when the weather gets really hot is gazpacho. The cold soup, from the Andalusia region of southern Spain, is a wonderful midsummer treat.

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Mark Boughton

This favorite version of the cold soup from Spain is loaded with fresh tomatoes, filled with chunky bits of green pepper and onion, and adorned with an assortment of crunchy minced vegetables. Try serving it in shot glasses at your next tapas party.

Ingredients

1 cup stale French bread cubes, crusts removed
Cold water
3 cups diced peeled tomatoes (about 1 1/2 pounds)
2/3 cup Green bell peppers, diced
2/3 cup peeled and diced English or other cucumber
1/3 cup diced red onion
2 garlic cloves, pressed
1 1/2 cups tomato juice
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon Freshly ground black pepper
Minced green bell pepper and cucumber slices, for garnish

Instructions

  1. In a small bowl cover bread with water; let stand 5 minutes or until bread is soft.  Squeeze out water.
  2. In a processor, combine bread, tomatoes, pepper, cucumber, onion and garlic; process to a coarse purée. Pour into a large bowl; stir in tomato juice, oil, vinegar, salt and pepper. Cover and chill 4 hours or until cold. Ladle into bowls and garnish with minced pepper and cucumber.

Recipe by Jean Kressy.

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