Recipe by Elspeth, Premium Member
Here's my Gazpacho Soup!
Enjoy and hope you all enjoy this soup. It's one of my favorite soup to have over hot summer months.
~Ellie
VEGETABLE INGREDIENT HELP
INGREDIENTS
2 medium sized Cucumbers, peeled and coarsely chopped
5 medium tomatoes, peeled and coarsely chopped (can use 2 large cans of diced tomatoes)
1 large onion, coarsely chopped
1 medium green bell pepper, seeded and chopped
2 teaspoons finely chopped garlic (I love garlic, so I add 3 to 5 garlic)
4 cups coarsely crumbled French or Italian bread, trimmed of crusts (I tend to use a day old bread, it tastes better)
4 cups cold water
1/4 cup red wine vinegar (can use Balsamic if you want to)
4 tablespoon olive oil
1 tablespoon tomato paste (I tend to use the whole can of tomato paste, because 1 tablespoon is not enough to make the soup look red and bright.
In a deep large bowl, combine the coarsely chopped cucumbers, tomatoes, onion and green bell pepper, garlic and crumbled bread, and mix together thoroughly. Then stir in the water, vinegar and salt (taste to your preferences, no measurement need). Ladle the mixture, about 2 cups at a time, into the blender and blend at high speed for one minute, or until reduced to a smooth puree. Pour the puree into a bowl and with a whisk, beat in the olive oil and tomato paste.
Cover the bowl tightly with a foil or plastic wrap and refrigerate for at least two hours or until it's fully chilled. Just before serving, whisk the soup lightly to recombine it. Then serve!
You can serve with croutons.
