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Gazpacho

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Ingredients/Components

salt - 2 tsp
water
vinegar - 3 Tbsp
ice cubes - 8 item
olive oil - 1/4 c
white pepper - 1/8 tsp
cloves garlic, chopped - 2 item
hard-boiled eggs - 2 item
medium cucumber, cut into chunks - 1/2 item
slices fresh white bread, cut in 4 pieces each, crusts removed - 7 item
large ripe tomatoes, peeled and roughly chopped - 4 item
small green pepper, cut into chunks - 1 item

How to make gazpacho:

Soak bread for about 10 minutes in 1 quart of the water. Take bread out and put in a large bowl with tomatoes, garlic, olive oil, vinegar, salt, white pepper, chunks of cucumber, green pepper and the yolks of the hard-boiled eggs. Put 1/3 of the mixture into blender with 1/4 cup of the water from the soaked bread. Run on high speed for 10 seconds or until smooth. Repeat process on high speed until the ice is dissolved. Add to soup. Refrigerate for at least one hour.

To garnish, finely chop the green onions, croutons, fresh tomatoes, green pepper, cucumbers and whites of hard-boiled eggs and place in individual bowls. Serve as toppings to be sprinkled on the soup.

Recipe categories: Appetizers, Vegan, Soups & stews.

Rating:

4.1

Average rating: 4.1, total votes: 7

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