Gazpacho
"From Ricardo"
photo by JustJanS
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 473.18 ml tomato juice
- 2 tomatoes, diced
- 1 English cucumber, peeled and diced
- 1 bell pepper, seeded and diced
- 236.59 ml stale bread, cubed
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 14.79 ml xeres vinegar
- 14.79 ml olive oil
- salt and pepper
directions
- In blender, reduce all ingredients in a creamy and homogeneous puree. Add salt and pepper. Put in fridge 1 hour or all night. Adjust seasonings.
- Serve this soup cold in bowls or mugs. Sprinkle with a little bit of olive oil.
- If wanted, garnish with a small spoon of creme fraiche or plain yogurt.
- This gazpacho can be frozen.
- You can grill the veggies on the bbq. Let cool and peel the bell pepper. And then follow the directions --
- You can use red onion or green onion instead of the onion.
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Reviews
-
I love cold soups but haven't made or eaten gazpacho for years. Now I'm asking myself "why not?"!!. This was simple and really delicious and made for Recipe #435850 but in the future I'll make this just for its own sake as I loved it!
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