Authentic spanish Gazpacho - cold soup

[Guest guest]

I made this a couple of weeks ago using some of the abundant tomato

crop. I used a variety of different tomatoes in this. Authentic

spanish gaspacho does not use tomatoe juice and you put a little bit

of bread to make it creamier. It is vegan.

 

We are having a rather cool late spring here in Los Angeles, so warm

soups are still good, and even using the oven to make bread and

pizzas. I will post a couple of cold soups for folks in hot

climates, this is the first one.

 

 

GAZPACHO

 

About 1 cups dried baguette or other crusty bread

Soak in cool water until soft

 

Ripe tomatoes, preferably vine ripened- about 3-4 cups ~ 10 medium

tomatoes

Briefly plunge tomatoes in boiling water to loosen skins. Peel and

half tomatoes and place in food processor – add the following:

 

2 fresh garlic cloves

1-2 T olive oil

1-2 t salt (to taste)

1-2 T sherry or balsamic vinegar

Add moistened french bread after squeezing out excess water

 

Blend until smooth. This is the gazpacho base.

 

Finely Chop:

1 cucumber

1 small sweet onion

1/4 yellow, red, or green bell pepper

Any other fresh veggies or herbs (parsley is good here) that you

might have

serve on the side

 

Serve soup and garnishes chilled.