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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a sparkling beginning to an alfresco meal. A few ripe tomatoes and bell peppers, be they yellow, orange, or red, are the keys to this marvelous Mediterranean soup. Ingredients:
gazpacho |
1 1/2 cups chopped seeded peeled cucumber |
1 cup chopped vidalia or other sweet onion |
1 cup coarsely chopped yellow bell pepper |
6 tablespoons white wine vinegar |
1 tablespoon extravirgin olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 pounds chopped seeded peeled yellow tomatoes (about 6 large) |
1 garlic clove, minced |
garnish |
2 (1-ounce) slices french bread, torn into 1/2-inch pieces |
1 teaspoon extravirgin olive oil |
1 cup quartered grape or cherry tomatoes |
1/2 cup diced peeled seeded cucumber |
Directions:
1. To prepare gazpacho, combine first 9 ingredients. Place one-third of vegetable mixture in a food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Cover and chill.
2. Preheat oven to 375°.
3. To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown, stirring occasionally. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber.
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