Chunky Gazpacho
Originating in southern Spain, gazpacho is best served in sipping cups as an appetizer or in bowls for a meal.
The Ultimate Soup Cookbook, Reader’s Digest
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Croutons
- 2 garlic gloves peeled
- 4 slices French bread (1 inch thick)
- 1/2 tsp black pepper
- 1/4 tsp salt
- Soup
- 1/2 cup red onion coarsely chopped
- 3 1/2 cups tomatoes
- 1/4 cup seasoned dry bread crumbs
- 1/4 cup parsley chopped
- 3 tbsp red wine vinegar
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 medium cucumbers peeled, chopped
- 2 medium green bell peppers cored, seeded, and chopped
- 2 medium red bell peppers cored, seeded, and chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
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.
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.
