Katie’s Gazpacho

By KDCooks

I love this great summer soup!

Ingredients

• Garlic Croutons:
• 2 large tomatoes
• 1 medium cucumber - peeled and roughly chopped
• 1 red or green pepper - seeded and chopped
• 1 medium onion - chopped
• 3 tablespoons red wine vinegar
• 2 cloves garlic - minced
• 5 tablespoons water
• 2 tablespoons extra virgin olive oil
• chives (optional) - chopped fine
• tabasco sauce - to taste
• 1 teaspoon - worcestershire sauce (optional)
• 2 teaspoons sugar (optional)
• 2 celery stalks (optional) - chopped
• day old bread - cubed
• 1 tablespoon olive oil
• 1 clove garlic - minced

Details

Servings 3

Preparation

Step 1

Place all ingredients into blender and blend until smooth. Sieve the puree. Refrigerate until thoroughly chilled.

Some people like to add bread, which is then soaked and squeezed. This give the soup a thicker consistency.

For Croutons - using a frying pan, heat oil gently and add garlic. Cool over a fairly low heat watching it doesn’t burn. Turn down the heat and add the bread cubes. Cook slowly turning continually until golden brown.