Spanish Style Gazpacho

Prep Time:  30 Minutes

Cook time:  0 minutes!!

Chill Time:  Up to 6 hours
Total time:  Up to 6 hours, 30 minutes

Difficulty Level:  Easy
Serves: 4-6
Modified from this recipe on Epicurious

 

INGREDIENTS:

Soup:

10 oz. of day old bread, crust removed
21 oz. of fresh summer tomatoes, seeds removed, chopped
1 tsp Ellbee’s Original Garlic blend
1 medium sweet onion chopped
2 red bell peppers, chopped
1 cucumber, peeled and seeds removed, chopped
1/2 tsp. ground Cumin
8 tablespoons of good Spanish Olive oil, extra virgin
2 tablespoons of good Spanish Sherry vinegar
2 tablespoons cold water, or more as needed

Garnish:

1 cucumber, peeled and finely diced, for garnish

Sour Cream, for garnish
Croutons (preferably homemade, optional) or crostini (grilled bread drizzled with extra virgin olive oil)

Cracked Peppercorns

 

DIRECTIONS:
In a bowl, soak the bread in 1/2 – 1 cup of water for 10 min. Squeeze out, by hand, as much water as possible from the bread.

In a food processor (a Vitamix purees everything quickly and like a dream!) puree all the chopped vegetables.  Add the cumin, garlic, the soaked bread, sherry vinegar, olive oil and 2 Tbsp cold water. Puree in the food processor until the mixture is entirely pureed and smooth. Add more cold water if needed to get the right consistency; it should be slightly thick but should pour easily. Add salt to taste (start with 1-2 tsp).

Refrigerate at least 2 hours and re-taste for salt.

Serve chilled with garnish of chopped cucumber, cracked peppercorns, and/or croutons as desired.  You can also serve with crostini.

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