Gazpacho (Cold Fresh Vegetable Soup)

By Howie

Ingredients

• Garnish:
• 2 medium sized cucumbers, peeled and coarsely chopped
• 5 medium sized tomatoes, peeled and coarsely chopped
• 1 large onion, coarsely chopped
• 1 medium sized green pepper, deribbed, seeded and coarsely chopped
• 2 tsp garlic, finely chopped
• 4 cups French or Italian bread, trimmed of crusts and coarsely crumbled
• 4 cups cold water
• 1/4 cup red wine vinegar
• 4 tsp salt
• 4 tb olive oil
• 1 tb tomato paste
• 1 cup 1/4 inch bread cubes, trimmed of crust
• 1/2 cup onions, finely chopped
• 1/2 cup cucumbers, peeled and finely chopped
• 1/2 cup green peppers, finely chopped

Details

Servings 6

Preparation

Step 1

1) In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion, green pepper, garlic and crumbled bread and mix together thoroughly. Then stir in the water, vinegar and salt. Ladle the mixture, about 2 cup at a time, into the jar of a blender and blend at high speed for 1 minute, or until reduced to a smooth puree. Pour the puree into a bowl and with a whisk beat in the olive oil and tomato paste.

2) To make the soup by hand, puree the vegetable and bread mixture in a food mill, or, with the back of a spoon, rub it in through a sieve set over a bowl. discard any pulp left in the mill or sieve. Beat the olive oil and tomato paste into the puree.

3) Cover the bowl tightly with foil or plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled. Just before serving, whisk or stir the soup lightly to recombine it. Then ladle it into a large chilled tureen or individual soup plates.

4) Accompany the gazpacho with the bread cubes and the vegetable garnishes presented in seperate serving bowls to be added to the soup at the discretion of each diner.

5) Note: if you prefer crisp croutons for the garnish, fry the bread cubes. In a skillet, heat 1/4 cup olive oil over moderate heat until a light haze forms above it. Drop the bread cubes in and, turning them frequently, cook them until they are crisp and golden brown on all sides. Drain on paper towels and cool.