Andalusian-Style Gazpacho |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 (3/4-inch thick) baguette slices |
1 teaspoon olive oil |
1 garlic clove |
1/4 cup water |
2 tablespoons red wine vinegar |
1/2 teaspoon sea salt |
1/4 teaspoon black pepper |
1 cup diced baguette |
1 pound heirloom tomatoes |
3/4 cup peeled, diced cucumber |
3 tablespoons diced yellow bell pepper |
3 tablespoons diced red onion |
1 garlic clove |
3 teaspoons olive oil |
1/2 lemon |
peeled and diced cucumber |
diced yellow bell pepper |
diced red onion |
chopped italian parsley |
Directions:
1. Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side. Cut 1 garlic clove in half; rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill. Add juice from lemon. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.
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