Lunch: Gazpacho

A fresh and vegetable-rich chilled soup.

Ingredients

2 lbs ripe tomatoes, diced
1 seedless cucumber, peeled and diced
1/2 cup red onion, diced
1/3 cup green pepper, seeded and diced
1/3 cup yellow pepper, seeded and diced
1/3 cup red pepper, seeded and diced
3 cups fresh cilantro, minced
2 cloves garlic, minced
1/4 cup olive oil
2 tablespoons sherry vinegar
1 cup fresh breadcrumbs
1 cup tomato water, recipe follows
1 lb very ripe tomatoes
1/2 tablespoon kosher salt

Instructions

Combine the first 8 ingredients in a large bowl and blend using an immersion blender.
*Cook's Note: If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until chunk-free.
Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.
Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.

Share Gazpacho