Gazpacho
Serves: 4 to 6
Ingredients:
6 large ripe tomatoes – cored and roughly chopped
2 cucumbers – peeled, seeded and roughly chopped
½ red pepper – seeded and roughly chopped
1/4 large red onion, peeled and roughly chopped
2 cloves of garlic, roughly chopped
½ cup tomato paste
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 tbsp. Worcestershire sauce
1 tsp. Tabasco
2-3 pieces day old rustic white bread or rolls, cubed or broken into pieces
1 tbsp. chopped cilantro
Salt and pepper to taste
Directions:
In a large pot, combine all ingredients and puree with a food processor, blender or hand-held blender. Pour the mixture through a fine strainer to remove the excess vegetable skin and pulp. This will ensure your gazpacho achieves the best consistency. Refrigerate soup for at least 24 hours for best flavor. Serve very cold and garnish with chopped cucumber and olive oil.