Chunky Gazpacho
Originating in southern Spain, gazpacho is best served in sipping cups as an appetizer or in bowls for a meal.
Ingredients
Croutons
2 garlic gloves, peeled
4 slices French bread (1 inch thick)
1/2 teaspoon black pepper
1/4 teaspoon salt
Soup
1/2 cup coarsely chopped red onion
3 1/2 cups tomatoes
1/4 cup seasoned dry bread crumbs
1/4 cup chopped parsley
3 tablespoons red wine vinegar
1 tablespoon oilve oil
1/2 teaspoon black pepper
1/4 teaspoon salt
2 medium cucumbers, peeled, chopped
2 medium green bell peppers, cored, seeded, and chopped
2 medium red bell peppers, cored, seeded, and chopped
Directions
- For croutons, preheat oven to 350˚F. Cut 1 garlic clove in half and rub cut sides on inside of a large bowl and both sides of bread slices. Tear bread into 1-inch pieces. Place in bowl and lightly coat with cooking spray. Sprinkle with pepper and salt and toss to coat. Transfer to a baking sheet and bake until golden, about 15 minutes. Cool completely.
- For gazpacho, pulse onion and remaining garlic in a food processor or blender until finely chopped. Add half of the tomatoes and all their juice and puree. Add bread crumbs, parsley, vinegar, oil, pepper, and salt. Process just until blended and pour into a large, nonreactive bowl.
- Chop remaining tomatoes. Stir into tomato puree with half of cucumbers and half of bell peppers. Refrigerate at least 2 hours. Ladle chunky gazpacho into bowls and top with remaining cucumber, peppers, and croutons.
The Ultimate Soup Cookbook, Reader's Digest
