Gazpacho Soup
By Yankee Magazine|Jul 25 2002|
You can substitute balsamic or other vinegar in this version of Gazpacho soup if you wish. The bread simply disappears when you stir it in.
Yield
6 servings
Ingredients
3 pounds (about 9 medium) tomatoes
1 large onion
1 large, or 2 small, green bell peppers
1 large clove garlic, minced
1/4 cup olive oil
2 tablespoons sherry vinegar
1 slice white bread, crust cut off, saturated with cold water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 hot chili pepper
2 teaspoons salt, or to taste
Instructions
Cut the tomatoes, onion, and pepper(s) into small chunks. Process each ingredient separately in a food processor and blend until smooth. Mix the processed ingredients together. Add the garlic, oil, vinegar, bread, and seasonings. Let the flavors mix for about 1 hour at room temperature before ladling up bowls full of Gazpacho soup.
This Gazpacho soup is the best of Gazpachos. My favorite, now. Unique and easy to do variations with leftovers, such as celery and cucumber.