Updated Thursday, July 25th, 2002
Yield: 6 servings
You can substitute balsamic or other vinegar in this version of Gazpacho soup if you wish. The bread simply disappears when you stir it in.
Cut the tomatoes, onion, and pepper(s) into small chunks. Process each ingredient separately in a food processor and blend until smooth. Mix the processed ingredients together. Add the garlic, oil, vinegar, bread, and seasonings. Let the flavors mix for about 1 hour at room temperature before ladling up bowls full of Gazpacho soup.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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