Gazpacho

Name: Gazpacho
Ingredients: 6-8 Medium tomatoes, quartered (seeded if desired); 1 Large Cucumber, seeded and coarsely chopped; 1 Red Onion, cut into 6 segments; 1/2 Red Bell Pepper, seeded and coarsely chopped; 1/2 Orange Bell Pepper, seeded and coarsely chopped; 3 Large Cloves Garlic, minced (use more or less to taste); 1/2 Cup Extra Virgin Olive Oil; 1/4 Cup Red Wine Vinegar; Juice from 1 Lemon; 1 Tsp Cayenne Pepper (more or less to your taste); 2-3 Inch Piece of Baguette, crust trimmed off.; Salt and Pepper to taste

12 ingredients

7 steps

Ingredients

6-8 Medium tomatoes, quartered (seeded if desired)
1 Large Cucumber, seeded and coarsely chopped
1 Red Onion, cut into 6 segments
1/2 Red Bell Pepper, seeded and coarsely chopped
1/2 Orange Bell Pepper, seeded and coarsely chopped
3 Large Cloves Garlic, minced (use more or less to taste)
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Red Wine Vinegar
Juice from 1 Lemon
1 Tsp Cayenne Pepper (more or less to your taste)
2-3 Inch Piece of Baguette, crust trimmed off.
Salt and Pepper to taste

Directions

1

In food processor or blender, blend first 6 ingredients.
2

When well blended, add lemon juice, cayenne and vinegar and pulse to incorporate.
3

Soak baguette in 1/2 cup of water for 30 seconds, squeeze gently to remove excess water and add to soup.
4

Pulse to incorporate.
5

Turn blender or food processor on and add olive oil in a slow, steady stream until all oil has been added in.
6

Add salt and pepper to taste, cover and chill at least 2 hours, or overnight to fully develop flavors.
7

Garnish with avocado, cucumber or pico de gallo, and enjoy!