 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
From Ricardo Ingredients:
2 cups tomato juice |
2 tomatoes, diced |
1 english cucumber, peeled and diced |
1 bell pepper, seeded and diced |
1 cup stale bread, cubed |
1 small onion, chopped |
1 garlic clove, finely chopped |
1 tablespoon xeres vinegar |
1 tablespoon olive oil |
salt and pepper |
Directions:
1. In blender, reduce all ingredients in a creamy and homogeneous puree. Add salt and pepper. Put in fridge 1 hour or all night. Adjust seasonings.
2. Serve this soup cold in bowls or mugs. Sprinkle with a little bit of olive oil.
3. If wanted, garnish with a small spoon of creme fraiche or plain yogurt.
4. This gazpacho can be frozen.
5. You can grill the veggies on the bbq. Let cool and peel the bell pepper. And then follow the directions -
6. You can use red onion or green onion instead of the onion.
|
|