Gazpacho
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Yield: 6 servings
Substitute balsamic or other vinegar if you wish. The bread simply disappears when you stir it in.Ingredients:
3 pounds (about 9 medium) tomatoes1 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 serving.Browse Similar Recipes
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This Gazpacho is the best of Gazpachos. My favorite, now. Unique and easy to do variations with leftovers, such as celery and cucumber.