Raspberry Gazpacho

Name: Raspberry Gazpacho
Ingredients: 4 Medium Tomatoes On Vine, Roughly Chopped; 1/4 Cucumber, Peeled, Roughly Chopped; 1/2 Red Sweet Pepper, Seeds Removed, Roughly Chopped; 1/2 Yellow Bell Pepper, Seeds Removed, Roughly Chopped; 1/4 Sweet White Onion, Roughly Chopped; 1/2 cloves Garlic, Minced; 2 Tablespoons Cider Vinegar; 1/2 cups Water; 3 Tablespoons Olive Oil; 1/2 cups Crushed Bread, Without Crust; 1 cup Fresh Raspberries, Washed

11 ingredients

4 steps

Ingredients

4 Medium Tomatoes On Vine, Roughly Chopped
1/4 Cucumber, Peeled, Roughly Chopped
1/2 Red Sweet Pepper, Seeds Removed, Roughly Chopped
1/2 Yellow Bell Pepper, Seeds Removed, Roughly Chopped
1/4 Sweet White Onion, Roughly Chopped
1/2 cloves Garlic, Minced
2 Tablespoons Cider Vinegar
1/2 cups Water
3 Tablespoons Olive Oil
1/2 cups Crushed Bread, Without Crust
1 cup Fresh Raspberries, Washed

Directions

1

Transfer chopped vegetables into a blender or a food processor. Add minced garlic, cider vinegar, water and olive oil. Blend for a couple of seconds.
2

Add bread crumbs. Blend. Add raspberries and blend until smooth. If you like your gazpacho silky smooth, you can pass the soup through a sieve.
3

Raspberry Gazpacho can be served immediately, it is best kept in the refrigerator overnight.
4

Just before serving, chop a little bit of cucumber, onion, red sweet pepper and yellow bell pepper for garnish. You can also sprinkle croutons on top. Serve chilled.