gazpacho
category: [spanish]
new recipe 8/2010 (much better than the earlier one!)
Ingredients
- 3 slices day old French bread, crusts removed
- 2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped
- 2 small kirby cucumbers, coarsely chopped
- 1 red or yellow bell pepper, cored, seeded, and coarsely chopped
- 1 medium onion, coarsely chopped
- 2 garlic cloves, chopped
- 2 cups tomato juice or water
- 1 tablespoon sugar
- 1 tablespoon Spanish paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup sherry wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 handful fresh flat-leaf parsley, coarsely chopped
- cilantro
- 1/2 lemon, juiced
Directions
Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, cilantro, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.
source: the food network