GazpachoSubmitted by: LORANORTH
IntroductionA chilled, summer-vegetable soup. A chilled, summer-vegetable soup.
2 lbs. ripe, garden-fresh tomatoes, peeled and cored
1 medium cucumber, peeled, seeded and diced
1 medium bell pepper, seeded and diced
2 large shallots (about 3 oz.), peeled and diced
a bit of a garlic clove (optional)
1-2 slices white bread, crusts removed and torn into pieces
salt and pepper, to taste
Add the bread pieces. (The bread will soak up some of the liquid and make a slightly thicker soup, but too much makes the texture nasty. So start with one slice, and add the second if you feel it's necessary.)
Makes about 6 cups. (Six 1-cup servings.)
Add cucumber, bell pepper, shallots, and garlic (if using). Blend with a hand-blender until smooth, or to desired texture. (If you don't have a hand-blender, use the regular blender, but you may need to do it in batches.)
Season with salt and pepper to taste.
Refrigerate at least one hour for flavors to marry, or until ready to serve.
If desired, garnish with additional diced tomatoes, cukes, peppers and/or shallots.
Number of Servings: 6
Recipe submitted by SparkPeople user LORANORTH.