Gazpacho
Who says you can't eat soup in warm weather? This gazpacho packs a healthy punch and is a refreshing treat any day of the week!
- Yield: 6-8 servings
- Prep Time: 3 hr
Ingredients
Gazpacho
6oz rustic bread, cubed, crust removed (see recommendation)*
1 green bell pepper
1 cucumber
1 red onion
1 large clove of garlic
2 tablespoons sherry vinegar
Pinch of cumin
Handful of oregano
Salt and pepper, to taste
Recommendations
Instructions
- Roughly chop the vegetables and garlic.
- Place the cubed bread in a large mixing bowl. Top with a heavy pinch of salt, a handful of the Ciao Italian Whole Peeled Tomatoes, the chopped vegetables, garlic, a splash of Olitalia Extra Virgin Olive Oil, and sherry vinegar.
- Add another pinch of salt.
- Let the mixture sit for 20 minutes, allowing the juices to hydrate the bread.
- Add the contents of the mixing bowl to a blender.
- Add the remaining contents of the Ciao Italian Whole Peeled Tomatoes, cumin, oregano, and remaining Olitalia Extra Virgin Olive Oil.
- Blend until smooth. Blend in batches as necessary.
- Season to taste with sherry, salt, and pepper.
- Strain the soup, and chill for a few hours for the best results.
