Quick Gazpacho

Name: Quick Gazpacho
Ingredients: 7 each tomatoes; 3 slices bread, italian 3/4 inch thick; 1 each garlic clove; 2 tablespoons vinegar red wine; 13 cup olive oil; 4 cups tomato juice chilled; 2 cups beef stock canned, chilled; 2 tablespoons basil leaves, fresh, minced, or 2 ts dried; 1 each sweet red bell peppers green; 1 each onions; 1 each cucumbers; 2 teaspoons worcestershire sauce; 1/2 teaspoon red hot pepper sauce; 1/4 teaspoon salt; 1/4 teaspoon black pepper freshly ground

15 ingredients

12 steps

Ingredients

7 each tomatoes
3 slices bread, italian 3/4 inch thick
1 each garlic clove
2 tablespoons vinegar red wine
13 cup olive oil
4 cups tomato juice chilled
2 cups beef stock canned, chilled
2 tablespoons basil leaves, fresh, minced, or 2 ts dried
1 each sweet red bell peppers green
1 each onions
1 each cucumbers
2 teaspoons worcestershire sauce
1/2 teaspoon red hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground

Directions

1

Core and seed the tomatoes.
2

Tear the bread into small pieces.
3

Peel the garlic and put into the workbowl of a food processor along with the tomatoes and bread.
4

Pulse three times until blended.
5

With the motor running, pour the vinegar and oil through the feed tube and process until smoothly pureed.
6

Mix the tomato puree, tomato juice, beef broth, and basil together in a large bowl and refrigerate until chilled.
7

Stem, quarter, and seed the bell pepper.
8

Peel and quarter the onion.
9

Peel and halve cucumber lengthwise, remove the seeds with a spoon, and cut pieces in half.
10

Place all the vegetables in the food processor and pulse until coarsely chopped.
11

Stir the vegetables, worchestershire sauce, hot red pepper sauce, salt and pepper into the soup.
12

Served chilled.