Gazpacho

From Rachel

  • 2 medium cucumbers, peeled/chopped
  • 5 medium tomatoes, peeled/chopped
  • 1 medium green pepper, peeled/chopped
  • 1 large onion, peeled/chopped
  • 2 tsp. finely chopped garlic
  • 4 cups crumbled french/italian bread, crusts trimmed off
  • 4 cups cold water
  • 1 cup red wine vinegar
  • 4 tsp. salt
  • 4 Tbsp. olive oil
  • 1 Tbsp. tomato paste

Garnish:

  • 1 cup bread cubes
  • 1 cup onions, diced
  • 1 cup cucumbers, diced
  • 1 cup green peppers, diced

Instructions:
Combine vegetables & bread, stir in water, vinegar, salt. Ladle 2 cups at a time into blender, blend on high for one minute. Pour puree into bowl, as you finish blending each part; when all blended, whisk in oil and tomato paste. Refrigerate for 2+ hours. Put garnishes into separate bowls for serving.

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