Gazpacho

Name: Gazpacho
Ingredients: 2 1/2 pounds vine-ripened or canned tomatoes, chopped; 1 medium green bell pepper, chopped; 1 medium red bell pepper, chopped; 1 small onion, chopped; 1 medium cucumber, peeled, seeded, and chopped; 2 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt; 3 tablespoons red-wine vinegar, or to taste; 1 tablespoons olive oil; Ice water or tomato juice for thinning soup; Croutons and finely diced tomato, green bell pepper, and cucumber, for garnish

10 ingredients

4 steps

Ingredients

2 1/2 pounds vine-ripened or canned tomatoes, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 small onion, chopped
1 medium cucumber, peeled, seeded, and chopped
2 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
3 tablespoons red-wine vinegar, or to taste
1 tablespoons olive oil
Ice water or tomato juice for thinning soup
Croutons and finely diced tomato, green bell pepper, and cucumber, for garnish

Directions

1

In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste.
2

Chill soup well, preferably overnight.
3

Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables.
4

Correct seasoning.