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Gazpacho II Popular Recipes

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Gazpacho II

"A delicious cold soup, perfect for spring and summer!"

Ingredients :

  • 2 Roma (plum) tomatoes, quartered
  • 1 large cucumber, peeled and halved
  • 1 onion, peeled and halved
  • 1 cup green bell pepper, diced
  • 1 (4 ounce) jar diced pimento peppers, drained
  • 2 (12 fluid ounce) cans tomato juice
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 teaspoon hot pepper sauce
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1/2 cup croutons
  • 1/4 cup chopped fresh chives

Instructions :

Prep : 30M Cook : 6M Ready in : 2H30M
  • In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
  • In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
  • Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
  • Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.

Notes :

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