Gazpacho (one version of about a million)

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Gazpacho

2 1/2 (two and one half) pounds fresh tomatoes, peeled and chopped

1 pound cucumbers, peeled and chopped fine (I like to clean seeds out of

center if the cukes are very seedy)

8 ounce onions, chopped fine

4 ounces sweet peppers, seeded and chopped fine

2 cloves garlic, fine mince or crushed

2 ounces fresh bread crumbs (good bread)

2 cups cold water or tomato juice

4 ounces olive oil

Salt to taste

Pepper to taste

Cayenne pepper/hot sauce if wanted, to taste

Lemon juice, to taste, if wanted

 

Garnish:

2 ounces onion, small dice

2 ounces cucumber, small dice

2 ounces sweet peppers, seeded, small dice

 

This makes a lot, 12, 6 ounce servings, based on a restaurant recipe. Put

tomatoes, cucumbers, onions, peppers, bread crumbs tinto food processor or

blender. Pulse to liquefy. Pour into large bowl. Whisk in olive oil. Add

salt, pepper, hot sauce or cayenne, and or lemon juice (or vinegar) to taste.

Chill soup thoroughly.

 

To serve: Mix together garnishes. Put a ladleful of soup (6 ounce ladle) into

cup or bowl. Top with 1 to 2 tablespoons of the mixed garnishes. I serve this

with fresh Artisan, French or Italian bread.

 

 

 

 

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