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Gazpacho Recipe


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Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

1 c cubed trimmed french bread
1/3 c extra virgin olive oil
1/4 c red wine vinegar
1 T chopped garlic
10-12 med red tomatoes, peeled, seeded
1 cucumber, peeled, seeded
1 red bell pepper, seeded, cut into quarters
1 med red onion, cut into quarters
1/2 c tomatillo quarters, optional
salt and pepper to taste
1 c tomato juice, if needed

Puree the french bread, olive oil, vinegar and garli in a food processor. Pour into a large bowl. Add the tomatoes, cucumber, bell pepper, onion and tomatillo quarters to the food processor container. Process until pureed. Add tot eh bread puree and whisk until combined. Season with salt and pepper. Add tomato juice f needed to make the desired consistency. Chill, covered, 2-3 hours. Ladle into chilled soup bowls. Garnish with diced red or white onion, chopped scallions, toasted croutons and diced tomatoes. You may add a dash of hot sauce and, if the tomatoes lack flavor, add 1 c tomato juice.
VARIATION- White Gazpacho, substitute 2 additional cucumbers for the red tomatoes. Use green bell pepper instead of the red. use 1/2 c almond flour instead of the pureed bread mixture.
Yellow Tomato Gazpacho, use yellow tomatoes and bell peppers instead of the red, a white onion instead of the red onion, and white wine vinegar instead of the red wine vinegar. Garnish with chopped fresh cilantro.

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