Basic red gazpacho
Spanish Vegan Soups Basics
Last updated 6/12/2012 1:07:23 AM. Recipe ID 33356. Report a problem with this recipe.
Title: Basic red gazpacho
Categories: Spanish, Main dish, Vegan, Soups
Yield: 6 Servings
3 lb Ripe tomatoes, roughly
1 Red or yellow bell pepper,
-seeded, stemmed, and
-roughly chopped. DO NOT USE
-GREEN BELL PEPPER!
2 Pickling (Kirby) cucumbers,
-peeled and roughly chopped
4 Slices good stale white
-bread, crusts removed
6 c Cold water
1 lg Or 2 sm cloves garlic,
1/4 c Sherry or good wine vinegar,
-or to taste
1/2 c Olive oil
Salt and freshly ground
-black pepper to taste
Garlic croutons, if desired
Mince a bit of the tomato, pepper, and cucumber for garnish, and set
aside. Soak bread in a cup of the water for 5 minutes, then squeeze
out excess water.
Place bread in a blender or food processor with the remaining tomato,
pepper, cucumber and water, garlic and vinegar; process until smooth,
then add olive oil slowly with machine running.
Season to taste with salt and pepper and refrigerate until ready to
serve. Before serving, check seasoning again, and garnish with
reserved tomato, pepper, cucumber, and garlic croutons.
Didn't find the recipe you were looking for? Search for more here!