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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My husband loves gazpacho and the best he has ever eaten was served in a glass. A friend gave me this recipe and it is exactly what my husband wanted. I now make it a few times during the summer. When I serve this as a drink ( in a glass ) I add one slice of lemon. When I serve this as a soup ( in a bowl ) I add some small pieces diced cucumber and tomatoes to the soup. Ingredients:
1 1/2 lbs tomatoes, coarsely chopped |
1 small cucumber, peeled and coarsely chopped |
1 large red bell pepper, largely chopped |
1 cup cold water |
2 thick slices french bread, crust trimmed and torn into small pieces |
2 tablespoons sherry wine vinegar (or red wine vinegar ) |
salt and pepper |
Directions:
1. Puree all ingredients in a food processor until smooth and season with salt and pepper.
2. Cover and refrigerate for at least 2 hours. ( can be made one day ahead ).
3. Serve in a glass or serve in a bowl.
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