Gazpacho

By Michinthekitch

Ingredients

• 5 very ripe beefsteak tomatoes, plus 1 cut into 1/4 inch cubes set aside
• 2 large english cucumbers, plus 1 cut into 1/4 inch cubes set aside
• 2 red bell peppers, plus 1 cut into 1/4 inch cubes set aside
• 2 jalapenos, seeded and stemmed
• 1 small red onion
• 2 slices day old white bread, plus three slices cut into 1/2 inch croutons and toasted in olive oil in pan until deep golden brown
• 3 cloves of garlic, peeled
• 1 cup ice plus 1/2 cup water
• 4 tbsp red wine vinegar
• 1/2 cup EVOO, plus more to drizzle
• Salt and pepper
• Dash of balsamic vinegar

Preparation

Step 1

Core and seed tomatoes.

Peel and seed cucumbers.

Stem and seed the peppers.

Tear 2 slices of bread into pieces.

Combine the vegetables, breads and liquids in food processor until almost smooth; season with salt and ground pepper.

Pour soup into pitcher, cover and refrigerate until very cold.

Toast remaining bread in the oven with olive oil to get deep golden brown croutons.

Place croutons, bell peppers and cucumber garnishes in small bowls and refrigerate.

When ready to enjoy, stir soup well.

Serve in shallow bowls with garnish bowls on the side and drizzle each serving with a little more EVOO.