Classic gazpacho
0Tuesday 18 September 2012
I had gazpacho only once, in Penticton, and it was heavenly so I decided to give it a try. It's really fresh and light tasting and a great way to say goodbye to summer.
Preparation time: 20 minutes
Chill time: 3 hours
Serves 4-6
Ingredients
5 large ripe tomatoes (on the vine or roma), chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 English cucumber, chopped
2 jalapeños, roasted and seeded (use gloves!!)
3 cloves garlic, minced
2 tbsp Italian parsley
4 tbsp olive oil
1 tsp cider vinegar
5 slices of crusty bread, cubbed (crusts removed)
pinch salt
pinch fresh black pepper
1 tsp paprika
1 tsp thyme
Directions
1. Preheat oven to 370°F.
2. In a large bowl combine half the bread, tomatoes, peppers, cucumber,
garlic,half the olive oil, and vinegar. Mash together using your hands.
Place bowl in the fridge for at least one hour.
3. Meanwhile make croutons by mixing the remaining oil, paprika and
thyme in a bow and tossing in the remaining bread cubes to coat.
Place on a cookie sheet and bake for 3 minutes. Turn over and bake
for an additional 2-3 minutes.
4. Remove vegetable-bread mixture from the fridge and blend until
smooth using the food processor. Add jalapeños and parsley and
continue to blend.
5. Refrigerate gazpacho until chilled (at least 2 hours, or overnight).
Serve with croutons and drizzled olive oil.
6. Savour it!
Category soup, vegetarian
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