Gazpacho

Meatless Recipes | Vegetables Recipes

Yield: Serves 8

The addition of bread to her gazpacho came by circumstance, not design, says Sue: "It started accidentally when I absent-mindedly threw croutons into the blender while I was talking to someone. Everyone liked the result, and I've been using bread in gazpacho ever since."

• 6 medium tomatoes, peeled and chopped
• 2 stalks celery, chopped
• 1 medium red onion, chopped
• 1 medium white onion, chopped
• 2 medium cucumbers, peeled and chopped
• 1 green pepper, chopped
• 1 carrot, grated
• 1 garlic clove, chopped
• 4 cups whole-grain bread, coarsely broken
• 4 cups water
• 1/4 cup vinegar or lemon juice
• 2 teaspoons (sea) salt, or to taste
• 3 tablespoons olive oil
• 1/2 to 3/4 cup mixed fresh herbs: basil, chervil, chives, parsley, salad burnet, tarragon, thyme

Combine all ingredients and mix gently. Puree in blender, doing a small amount at a time. Cover and chill for several hours or overnight. At serving time, garnish with any of the following: croutons, snipped parsley, chives, diced green pepper, cucumber, or tomato.

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