Ingredients
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2 lbs Vine Tomatoes
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2 cloves Garlic
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6 inch Cucumberpeeled and chopped
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1 Green Pepperchopped
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1/2 cup Onionchopped
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1/4 cup Red Wine Vinegar
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1 tbsp Balsamic Vinegar
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3/4 cup Olive Oil
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1/2 tsp Cumin
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1/2 tsp (optional) Cayenne Pepper
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to taste Salt
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chunk (3-4 inches) French Breadcut into pieces
Directions
This chilled soup was a hit in our house with a certain salsa-loving young man. He enjoyed his Gazpacho so much he even thanked me for making such a nice meal! Unfortunately it wasn’t so popular with our tomato hating daughter, but nevermind.
Gazpacho is super easy to make – no cooking involved. Ten minutes of chopping or less if you have a blender and then bung it in the fridge to chill. It’s best left overnight if you can remember to make it that far in advance.
Enjoy – it is so refreshing. Thank you to wholesomelicious for the recipe.
Steps
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1
Done
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Prepare your vegetables by ensuring they are chopped into small pieces (the garlic can be minced) Add the to the blender. |
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2
Done
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Begin to pulse. Slowly add oil and vinegars. Keep blending until smooth. |
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3
Done
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Add cumin, salt, and cayenne pepper (if using). |
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4
Done
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Finally, mix in small bread pieces. |
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5
Done
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Keep blending until the soup no longer has chunks and is pretty smooth. It will look a little creamy like the in the picture above. (We left ours slightly lumpy.) |
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6
Done
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Pour into a large bowl and refrigerate for at least 1 hour, up to 24 hours. The flavor gets better with time. |
