3 lb ripe tomatoes, peeled, seeded, coarsely chopped
2 cucumbers, peeled, seeded, coarsely chopped
1 small red onion, coarsely chopped
3 cloves of garlic, minced
2 red bell peppers
3 tbsp fresh basil, shredded
6 tbsp extra virgin olive oil
3 tbsp red wine vinegar
2 slices of any white bread
salt to taste
Prep time: 30 mins
Chill: At least 1 hour
Total Time: 1 hour, 30 mins
Yield: 6 Servings
INSTRUCTIONS
Blend tomato, cucumber, onion, garlic, peppers, and fresh basil together in a blender or food processor. Stir in oil, vinegar, and salt. Chill in a tightly sealed plastic or glass container for at least 1 hour. Once chilled, rip up the bread into small pieces and serve with the soup. The bread is eaten stirred into the soup, but I like to let each person add their bread to their soup as they like.
ABOUT GAZPACHO
"Gazpacho" is a cool, refreshing and flavorful start to a meal on a hot summer day. It originates from Spain, and can be enjoyed from a soup bowl or you can drink it from a glass. Make a big batch and keep it in your refrigerator in a tightly sealed glass container and enjoy it throughout the week. The flavors develop over time so it just gets better and better. Some gazpacho recipes call for the bread to be blended together with the other ingredients. Try that when you're feeling more adventurous!
*Recipe modified from About.com
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