Easy Gazpacho

Name: Easy Gazpacho
Ingredients: 3 medium tomatoes, peeled and chopped (ripe beefsteak tomatoes recommended); 1 12 cucumbers, peeled and chopped; 1 red onion, chopped; 1 green bell pepper, chopped; 2 garlic cloves, minced; 2 cups crumbled stale French bread (white part, not the crusts); 2 cups ice-cold cold tomato juice (or ice-cold V8 juice); 2 cups ice water; 3 tablespoons red wine vinegar; 2 tablespoons lemon juice; 14 cup olive oil; 1 -2 tablespoon tomato paste; salt (to taste); crouton (for topping soup)

14 ingredients

2 steps

Ingredients

3 medium tomatoes, peeled and chopped (ripe beefsteak tomatoes recommended)
1 12 cucumbers, peeled and chopped
1 red onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 cups crumbled stale French bread (white part, not the crusts)
2 cups ice-cold cold tomato juice (or ice-cold V8 juice)
2 cups ice water
3 tablespoons red wine vinegar
2 tablespoons lemon juice
14 cup olive oil
1 -2 tablespoon tomato paste
salt (to taste)
crouton (for topping soup)

Directions

1

Combine everything except olive oil and tomato paste; puree two cups at a time; once all is pureed, whisk in olive oil and tomato paste.
2

Cover tightly and refrigerate at least two hours; whisk again just before serving; season to taste then serve soup topped with croutons.