Colonial Williamsburg Gazpacho

Name: Colonial Williamsburg Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 4 cucumbers, peeled, seeded and cut into l-inch slices; 1/2 large onion, peeled and diced; 1/2 stalk celery, sliced; 1/2 green pepper, seeds removed and cut into strips; 1 large ripe tomatoes, peeled and seeded; 1 garlic clove, peeled and minced; 1 1/4 cups broken pieces white bread; 2 tablespoons extra virgin olive oil; 1 cup water; 2 tablespoons red wine vinegar; 1/2 teaspoon salt; 2 cups tomatoes or 2 cups v 8 vegetable juice; fresh ground black pepper

Submitted by hungerbuster

"Gazpacho Shields Tavern Colonial Williamsburg Williamsburg, Virginia"

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Ready In:: 20mins
Ingredients:: 13
Serves:: 8

ingredients

4 cucumbers, peeled, seeded and cut into l-inch slices
¹⁄₂ large onion, peeled and diced
¹⁄₂ stalk celery, sliced
¹⁄₂ green pepper, seeds removed and cut into strips
1 large ripe tomatoes, peeled and seeded
1 garlic clove, peeled and minced
1 ¹⁄₄ cups broken pieces white bread
2 tablespoons extra virgin olive oil
1 cup water
2 tablespoons red wine vinegar
¹⁄₂ teaspoon salt
2 cups tomatoes or 2 cups v 8 vegetable juice
fresh ground black pepper

directions

Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.
Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.
Note: The soup can be made up to a day in advance and refrigerated, tightly covered.