Gazpacho 2
The Vegetable Bible
Gazpacho 2
The Vegetable Bible
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1 3/4 pounds tomatoes 12 ounces cucumber 9 ounces red bell pepper 4 ounces green bell pepper 7 ounces yellow bell pepper salt 2 medium onions 1 clove garlic 4 slices white sandwich bread, crusts removed 7 tablespoons olive oil freshly ground white pepper dash of Tabasco sauce 1 tablespoon balsamic vinegar Directions: Finely dice the tomatoes. Peel the cucumber, scoop out the seeds, and dice the flesh. Core, seed and dice the bell peppers. Reserve about 4 tablespoons of the diced vegetables in the refrigerator. Transfer the remainder to a large bowl. Sprinkle a little salt over them and set aside for several hours. Puree the vegetables in a food processor together with the diced onion and the garlic. Add the cubed white bread and process until all the ingredients are smooth. Pour the vegetable and bread mixture into a fine strainer and rub through with a spatula. Blend the cold vegetable mixture with a hand blender until foamy, adding the olive oil gradually. Season the finished soup to taste with pepper, Tabasco sauce, and balsamic vinegar. Before serving, garnish with the reserved diced vegetables. Serves 4. |