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Gazpacho, Spanish Style (With Bread)
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Description
A cold, tasty Spanish tomato-based soup, best eaten in hot summer nights in the garden. (Cook time is fridge time!)
Ingredients
- 7 whole Heirloom Tomatoes
- 10 whole Plum Or Cherry Tomatoes
- 2 cloves Garlic
- 5 whole Ice Cubes
- 1 whole Cucumber
- ¼ cups Olive Oil
- 15 leaves Basil
- 2 slices Day-old Bread/baguette
- 1 pinch Salt
- 7 drops Tabasco
- 1 pinch Pepper
Preparation
Chop the tomatoes, garlic, ice cubes and cucumber roughly. Throw in a juicer or food processor with the olive oil and basil, and pulse until liquid.
Add the bread, and pulse for a few seconds – you want the bread’s consistency to remain palpable. Season to taste (I like to add Tabasco to mine).
Refrigerate for an hour before serving; garnish with basil leaves and garlic salt. This will keep for a few days in the fridge, although you could freeze it too!
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Patti on 7.10.2010
wow, this is amazing! I squeezed a lime in there for extra summer freshness, but even without it, it was pretty spectacular. this is definitely going on my ever-growing list of favorite summer foods.