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Categories:Viewed: 28 - Published at: 8 years ago
Ingredients
- 1 large can tomato juice (46 oz.)
- croutons
- 1 large bell pepper
- 2 cucumbers
- 2 medium onions
- approximately 6-inches stale French bread (save any leftover bread and freeze to use in gazpacho)
- 1/4 c. olive oil (no substitute)
- 1/4 c. vinegar
- salt to taste
Method
- Soak bread in a bowl with enough water until it is reduced to a thick mush.
- Blend the juice, one pepper, one cucumber, one onion, bread, olive oil and vinegar in a blender in stages. Pour each blender batch into a large bowl and add salt to taste. Refrigerate for several hours.
- Chop up the remaining pepper, cucumber and onion and refrigerate until you are ready to serve the gazpacho.
- Serve ice cold and garnish with the chopped up vegetables and croutons.
