arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Gazpacho

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6

Ingredients

3 slices day old French Bread, crusts removed

2 lbs ripe tomatoes, seeded and coarsely chopped

2 small cucumbers, coarsely chopped or1/2 a hothouse cucumber

1 red or yellow bell pepper, cored, seeded coarsely chopped

1 medium onion, coarsely chopped

2 garlic cloves, chopped

2 cups tomato juice or water

1 Tablespoon sugar

1 Tablespoon Spanish paprika

Kosher salt and freshly ground black pepper

1/4 cup sherry wine vinegar

1/2 cup Extra Virgin Olive Oil

1 handful fresh flat-leaf parsley, coarsely chopped

1/2 lemon

Garnishes: chopped tomatoes, cucumber, bell pepper, onion, lemon wedges, hard-boiled eggs

Adapted From: FoodNetwork.com

Description
A refreshing summertime soup. Serve with French bread and a crisp Rose, Sauvignon Blanc or Pinot Grigio. 

Preparation
Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell peppers, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture. Pour the vegetable mixture into a large; stir the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.