Cuban Gazpacho

Name: Cuban Gazpacho
Ingredients: 1/2 cup tomato juice; 1/4 cup olive oil; 2 medium onions; 1 green pepper, seeded; 1 red pepper, seeded; 2 medium cucumbers, peeled and seeded; 5 garlic cloves, peeled; 5 large red ripe tomatoes, chopped; 1/3 loaf Cuban bread; 2 tablespoons vinegar; 1 lime, juice of, only; 1 teaspoon cumin (to taste); 2 teaspoons salt (to taste); 1/2 teaspoon pepper (to taste); Garnishes; red onion, diced; green pepper, seeded and diced; red pepper, seeded and diced; cilantro, chopped; green olives; black olives; avocado, diced

22 ingredients

8 steps

Ingredients

1/2 cup tomato juice
1/4 cup olive oil
2 medium onions
1 green pepper, seeded
1 red pepper, seeded
2 medium cucumbers, peeled and seeded
5 garlic cloves, peeled
5 large red ripe tomatoes, chopped
1/3 loaf Cuban bread
2 tablespoons vinegar
1 lime, juice of, only
1 teaspoon cumin (to taste)
2 teaspoons salt (to taste)
1/2 teaspoon pepper (to taste)
Garnishes
red onion, diced
green pepper, seeded and diced
red pepper, seeded and diced
cilantro, chopped
green olives
black olives
avocado, diced

Directions

1

Cut the vegetables in chunks. If you like, you can skin the tomatoes but it isn't necessary.
2

Process all the vegetables in a blender in small batches with tomato juice and olive oil until you have a thick puree. Add tomato juice and oil with every batch to provide plenty of liquid.
3

For the last batch, soak bread in warm water, squeeze out excess water, add the bread and blend well.
4

Pour it all into a bowl or, like I do, a pitcher and add the vinegar and lime juice.
5

Season with salt, pepper, and cumin.
6

Mix well.
7

Chill in refrigerator until very cold.
8

Just before serving, garnish with all or any combination of the listed garnishes if you wish. The Italian in me likes a drizzle of extra virgin olive oil.