Gazpacho

[quicklook-recipe prep_time=”20 min” cook_time=”” serves=”4″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 2-3 thick slices day-old firm-textured bread 2 tablespoons extra-virgin

[quicklook-recipe prep_time=”20 min” cook_time=”” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2-3 thick slices day-old firm-textured bread
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons sherry wine vinegar or 1 tablespoon white wine vinegar
  • 1/8 teaspoon salt
  • 4-6 large tomatoes, peeled and coarsely chopped
  • 1 red bell pepper/capscium, seeded and coarsely chopped

[/ingredients-left]
[ingredients-right]

  • 1 large cucumber, peeled and coarsely chopped
  • 1 hard-cooked egg, shelled and coarsely chopped
  • 3 cloves garlic, peeled
  • 1/4 cup cold water (optional)
  • Salt and freshly ground black pepper
  • Croutons, to serve

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Soak the bread in the oil, vinegar, and salt for 15 minutes. Process the tomatoes, bell pepper, cucumber, egg, garlic, and bread mixture in a food processor until smooth. If the soup is too dense, add the water.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Season with salt and pepper and serve with croutons.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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