Cucumber Tomato Gazpacho

Ingredients:

6 ripe tomatoes

1 small cucumber, peeled, and diced

1 medium green bell pepper, halved, cored, and seeded

1 small red onion peeled, and diced

2 medim garlic cloves, peeled and diced

1 small serrano chile, stemmed and halved lengthwise

2 slices of white sandwich bread, crust removed, sliced into 1-inch pieces

1/4 cup – 1/2 cup of extra-virgin olive oil

2 tablespoons sherry vinegar

2 tablespoons of finely chopped parsley, chives, or basil leaves (I used chives)

Kosher Salt & Ground black pepper

Directions:

In Bowl #1 – Chop veggies into chucks (3 tomatoes, half of cucumber, half of bell pepper, half of onion, half of garlic, half of chile, and 1 tsp of kosher salt). Add everything into food processor including the bread. Add olive oil to thin it out. I like mine a little chunky, so I don’t use very much EVOO. Add 2 tbsp of sherry vinegar.

In Bowl #2 – Chop veggies into chucks (3 tomatoes, half of cucumber, half of bell pepper, half of onion, half of garlic, half of chile, and 1 tsp of kosher salt).

Place Bowl #1 and Bowl #2 seperate in the fridge for 1-2 hours.

After it has been chilled, add spoonfuls of Bowl #2 in the bottom of soup bowls, then add spoonfuls from Bowl #1, add parsley, chives, or basil leaves, and salt/pepper to the top.

Serve with your favorite sandwich. Perfect summertime refreshing soup!

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