Gazpacho

Gazpacho
Gazpacho

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups crustless day-old country-style

  • white bread in 1/2" cubes

  • 1/2

    cup water

  • 5

    large plum tomatoes - (abt 1 1/2 lbs) chopped

  • 1

    cucumber peeled, chopped

  • 2

    tablespoons chopped fresh parsley

  • 1

    red bell pepper chopped

  • 1

    onion chopped

  • 1/2

    cup extra-virgin olive oil

  • 2

    tablespoons dry Sherry

  • 2

    tablespoons red wine vinegar

  • 2

    garlic cloves

Directions

Combine bread and 1/2 cup water in medium bowl. Let stand until most of water is absorbed, about 10 minutes. Combine 1/4 cup chopped tomatoes, 1/4 cup chopped cucumber and chopped parsley in small bowl; stir to blend. Set aside for garnish. Combine bread mixture, remaining tomatoes, remaining cucumber, red bell pepper and next 5 ingredients in large bowl; stir to blend. Working in 2 batches, add bread-vegetable mixture to blender and then purée until smooth. Strain gazpacho into large bowl. Cover and refrigerate until very cold, about 2 hours. (Can be prepared 8 hours ahead. Keep refrigerated.) Ladle gazpacho into bowls. Garnish with reserved tomato-cucumber mixture. Serve well chilled. This recipe yields 4 to 6 servings.

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