Print Recipe | Back to Recipe Home


Gazpacho
SUBMITTED BY: Unknown


INGREDIENTS
2/3 small loaf French or Italian bread, crusts removed and cubed
2 to 3 beefsteak or other large tomato, cut into chunks
1 cucumber, peeled, halved, seeded, and chopped
1/2 small red Spanish onion, chopped
1 clove of garlic
1 red jalapeņo, deveined and chopped
3 to 4 cups of tomato juice
2 T extra-virgin olive oil
2 T sherry or red wine vinegar
salt and pepper
1/2 cup chopped fresh basil
2 cup mixed yellow and red cherry tomatoes
1 lemon cut into wedges

Condiments
1 cucumber, peeled, halved, seeded and finely diced
1 yellow or orange tomato, seeded and finely diced
1/2 red onion, finely diced
1 each red, green and yellow bell pepper, seeded and finely diced
3 to 4 hard cooked eggs, peeled and finely diced
1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro


DIRECTIONS
In a blender, combine the bread cubes, tomatos, cucumber, onion, garlic, jalapeno, 3 cups of tomato juice, oil, and vinegar.  Purče until smooth, about 2 minutes.  Add more tomato juice as needed for a good consistency. Pour into a bowl, cover and refrigerate for at least 4 hours or up to overnight.

Remove the soup from the refrigerator and season with salt and pepper. Stir in the chopped basil and ladle into short glasses or soup bowls.  Remove the stems from the cherry tomatoes, quarter lengthwise, and scatter them on top of each serving.  Serve with the lemon wedges. 

Serve each of the condiments in separate small bowls and pass at the table for your guests to add.