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Gazpacho Soup

Gazpacho Soup
2 votes, 4.00 avg. rating (79% score)
by

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.

Gazpacho Soup

Ingredients:

  • 3 pounds (about 9 medium) tomatoes
  • 1 large onion
  • 1 large, or 2 small, green bell peppers
  • 1 large clove garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 slice white bread, crust cut off, saturated with cold water
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1/2 hot chili pepper
  • 2 teaspoons salt, or to taste

Instructions:

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.

Updated Thursday, July 25th, 2002

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One Response to Gazpacho Soup

  1. Anonymous December 28, 2002 at 10:05 pm #

    This Gazpacho soup is the best of Gazpachos. My favorite, now. Unique and easy to do variations with leftovers, such as celery and cucumber.

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