Chilly Gazpacho Soup…delicious for the Hot Days of Summer
- Ready In:
- 15mins
- Ingredients:
- 15
- Yields:
-
1 cup servings
- Serves:
- 6
ingredients
-
Ingredients for gazpacho
- 2 tablespoons extra virgin olive oil
- 3 large garlic cloves, minced
- 6 large ripe tomatoes, peeled and chopped
- 1 yellow bell pepper, chopped
- 1 yellow onion, peeled and chopped
- 1 large cucumber, peeled and chopped
- 6 tablespoons white wine vinegar
- 1 slice sourdough bread, crusts removed, soaked in water and squeezed dry
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 6 drops Tabasco sauce, to taste
-
Toppings for gazpacho
- 1⁄2 cup grape tomatoes, quartered
- 1⁄2 cup yellow bell pepper, chopped
- 1⁄2 cup cucumber, peeled and chopped
- 1⁄2 cup scallion, chopped
directions
- In a small pan heat the olive oil. Add the minced garlic and sauté about one minute until slightly brown. Set aside.
- In a large bowl, mix together the tomatoes, yellow peppers, onions, cucumbers, vinegar, bread, sautéed garlic and oil.
- In batches, puree the mixture in the blender until very smooth. Pour into a large bowl.
- Season with salt, pepper and Tabasco to taste.
- Place in the refrigerator and chill for at least 1 hour or overnight.
- Chop the topping vegetables and store in the refrigerator until ready to serve.
- To serve-ladle each serving into a small bowl. Top each with the variety of chopped vegetables.
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