Ingredients Jump to Instructions ↓

  1. 4 oz 113g Stale bread - (abt 4 slices) - crusts removed

  2. 2 Garlic cloves

  3. 2 lbs 908g / 32oz Tomatoes - seeded, and 1 Green bell pepper,

  4. 2" square -

  5. 1 Peeled cucumber,

  6. 2" long -

  7. 1/4 teaspoon 1 1/3ml Ground cumin

  8. 2 teaspoons 10ml Salt

  9. 1/3 cup 78ml Olive oil, preferably extra-virgin

  10. 2 tablespoons 30ml White wine vinegar

  11. 1 1/2 cups 355ml Water

  12. Optional Garnishes

  13. 1/3 cup 48g / 1.7oz Chopped green bell pepper

  14. 1/3 cup 20g / 0.7oz Chopped white onion

  15. 1/3 cup 48g / 1.7oz Peeled chopped cucumber

  16. 1/2 cup 15g / 1/2oz Crisp toasted croutons or diced bread

Instructions Jump to Ingredients ↑

  1. Break the bread into big chunks and soak it in water to cover until it is softened, about 15 minutes. Squeeze out the excess water and place the bread in a blender or food processor with the garlic. Blend until the bread and garlic are smooth, scraping down the sides as necessary.

  2. Add the tomatoes (it may be necessary to process the tomatoes in 2 batches) and the pieces of pepper and cucumber, if using, and puree. Add the cumin and salt. With the blender on, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from tomato-juice red to a paler, orange color. Blend in the vinegar and enough water to make the desired thickness.

  3. Place the gazpacho into a tureen, bowl or pitcher and chill until serving time.

  4. Place each of the garnishes -- chopped peppers, onion, cucumber and croutons -- in small bowls or on a relish dish and pass them when the gazpacho is served. This gazpacho also can be served, thinned with additional water, in tall glasses for sipping, without the garnishes.

  5. This recipe yields 4 to 6 servings.

  6. Each of 6 servings: 191 calories ; 915 mg sodium; 0 cholesterol; 13 grams fat; 2 grams saturated fat; 17 grams carbohydrates; 3 grams protein; 2.25 grams fiber.


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