Gazpacho

9 ingredients
4 steps

Ingredients

  • 1 large can tomato juice (46 oz.)
  • croutons
  • 1 large bell pepper
  • 2 cucumbers
  • 2 medium onions
  • approximately 6-inches stale French bread (save any leftover bread and freeze to use in gazpacho)
  • 1/4 c. olive oil (no substitute)
  • 1/4 c. vinegar
  • salt to taste

Directions

  1. 1
    Soak bread in a bowl with enough water until it is reduced to a thick mush.
  2. 2
    Blend the juice, one pepper, one cucumber, one onion, bread, olive oil and vinegar in a blender in stages. Pour each blender batch into a large bowl and add salt to taste. Refrigerate for several hours.
  3. 3
    Chop up the remaining pepper, cucumber and onion and refrigerate until you are ready to serve the gazpacho.
  4. 4
    Serve ice cold and garnish with the chopped up vegetables and croutons.

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