Gazpacho

Gazpacho


1 pound ripe tomatoes
1 onion, peeled and chopped
1 green pepper, seeded and diced
½ cucumber, chopped
2½ tablespoons dry white breadcrumbs
2 cloves garlic, minced
2½ teaspoons red wine vinegar
2½ cups tomato juice
Salt and black pepper

Accompaniments
½ cucumber, diced
10 green onions, chopped
½ pound tomatoes, skinned, seeded and chopped
1 large green pepper, seeded and diced


Cut a small cross in the top of each of the tomatoes and plunge into a bowl of boiling water for a few seconds. Carefully peel the skin away from the blanched tomatoes. Discard skin and chop the tomatoes.

Process tomatoes in a blender or food processor along with onion, green pepper and cucumber. Blend until finely chopped.

Pour tomato mixture into a bowl with the bredcrumbs, garlic vinegar and tomato juice. Mix well to blend evenly and allow to stand 15 minutes. Add salt and pepper and push mixture through a fine mesh sieve using the back of a wooden spoon.

Chill well before serving. Top with accompaniments.

 

 

About this Author

GardenGuides.com