Gazpacho
A creamy, tomato-based chilled soup that's nutritious, bright, and crisp.
Ingredients
- 4 pieces white bread, soaked in water for a few minutes to soften
- 2 28 oz cans whole peeled tomatoes, with juice, seeded and chopped
- 1/2 english (seedless) cucumber, peeled and diced
- 1 green pepper, diced
- 1 serrano or jalapeno pepper, seeded and diced
- 1/4 red onion, diced
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tbsp kosher salt
- 1/4 tsp black pepper
- 2 cups cilantro leaves, loosely packed
Instructions
- In a blender, blend together tomatoes (and their juice) and bread.
- Add all vegetables and blend. You may need to blend half and half with the tomato mixture if you're blender is not large enough.
- Add red wine vinegar, olive oil, salt, pepper and blend.
- Add cilantro (you can start with half the amount and do it to taste if you wish) and blend.
- Place soup in the refrigerator until chilled. Keep for up to 3 days.