Gazpacho (Tyler Florence) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 slices day old french bread, crusts removed |
2 pounds vine-ripe medium tomatoes, seeded and coarsely chopped |
2 small kirby cucumbers, coarsely chopped |
1 red or yellow bell pepper, cored, seeded, and coarsely chopped |
1 medium onion, coarsely chopped |
2 garlic cloves, chopped |
2 cups tomato juice or water |
1 tablespoon sugar |
1 tablespoon spanish paprika |
kosher salt and freshly ground black pepper |
1/4 cup sherry wine vinegar |
1/2 cup extra-virgin olive oil |
1 handful fresh flat-leaf parsley, coarsely chopped |
1/2 lemon, juiced |
chopped tomato |
chopped cucumber |
chopped bell pepper |
chopped onion |
chopped hard-cooked egg |
lemon wedges |
Directions:
1. Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.
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