Colonial Williamsburg Gazpacho |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Gazpacho Shields Tavern Colonial Williamsburg Williamsburg, Virginia Ingredients:
4 cucumbers, peeled, seeded and cut into l-inch slices |
1/2 large onion, peeled and diced |
1/2 stalk celery, sliced |
1/2 green pepper, seeds removed and cut into strips |
1 large ripe tomato, peeled and seeded |
1 garlic clove, peeled and minced |
1 1/4 cups broken pieces white bread |
2 tablespoons extra virgin olive oil |
1 cup water |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
2 cups tomatoes or 2 cups v 8 vegetable juice |
fresh ground black pepper |
Directions:
1. Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.
2. Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.
3. Note: The soup can be made up to a day in advance and refrigerated, tightly covered.
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