Tomato Gazpacho: Traditionally gazpacho is a bread based soup, it is not supposed to be like eating
salsa like soup! I hope you will try this, it is wonderful! This makes 6-8 servings.
4 tomatoes , any kind will do.
1 cucumber
1 small onion
3 cloves garlic
3 slices good crusty day old bread. ( just a tip, keep random slices of day old bread in the freezer to
use in recipes like this, then microwave for 20 seconds to thaw.)
3 TBS olive oil, plus more to thin soup.
3 TBS vinegar ( cider or rice wine)
Salt and pepper
Put the olive oil in a sautee pan and lightly toast the bread slices 1 by 1 in the oil, you may need more
oil depending of how much the bread soaks up. In a blender, puree the tomatoes, onion, cucumber
and garlic, you may need to add a splash of water to get the blender going. Add the bread sliced to the
blender and puree. Add vinegar, then olive oil to help thin the soup, up to ¼ cup. You can also add a
bit of cold water to help thin it as well. Refrigerate for at least 2 hours before serving. Serve with diced
cucumber on top. The raw garlic will give the soup a little bit of bite, if you don’t want the spicy garlic
flavor, cook the garlic first in the pan with the bread, being careful not to burn it.
|
| |
| |
|