Gazpacho Soup

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Gazpacho Soup

Ingredients
2 slices country-style bread, about 1 inch thick, crusts removed
2 medium cucumbers, peeled, seeded and diced
2 clove garlic, peeled and chopped
1/2 red bell pepper, diced
1/2 small white onion, diced
1/4 cup sherry vinegar
1 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions:

In a small bowl, soak the bread slices in water for about 20 minutes. Squeeze out water with your hands and set aside.

In a blender, add the cucumbers, tomatoes, garlic, pepper, onion, vinegar and olive oil. Puree on high until the mixture is smooth. If there are lots of solid chunks, keep blending until the mixture is completely liquefied. You can strain the mixture through a fine-mesh sieve into a large pitcher, but this step is optional. Sease with salt and pepper to taste. Chill for at least 1 hour.

Serve by pouring into chilled bowls or glasses, garnish with finishing salt and a drizzle of olive oil.

Recipe offered courtesy of Terri Dien

Nutrition Facts

Serving Size:6

 

Amount Per Serving
Calories
2664
Total Fat
222
Saturated Fat
30
Total Carbohydrate
150
Dietary Fiber
30
Sugars
66
Protein
30
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