Name: Gazpacho
Yield: Makes: 4 servings
Ingredients: 4 cups tomato juice; 1 to 2 tablespoons red wine vinegar; Salt and cayenne pepper; 1 cloves garlic; ¼ cup fresh herb leaves, such as parsley or basil (optional); 1 to 2 tablespoons olive oil; 4 bell peppers, preferably red; 1 cup cubed day-old French or Italian bread (optional); 4 scallions (green onions); 4 small cucumbers

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Basically this soup is simply a mess of fresh crisp vegetables puréed with tomato juice. A heaping bowl of gazpacho accompanied by a Picnic Loaf, or sandwiches of ham, cheese, or chick-pea purée makes a most satisfying summer supper. Leftovers keep for 3 to 4 days.

Ingredients

4 scallions (green onions)
4 bell peppers, preferably red
4 small cucumbers

Method

Trim the scallions and cut them into large pieces. Core, seed, and quarter the peppers. Peel and seed the cucumbers, then coarsely chop. Peel the garlic.
Purée the above ingredients with the tomato juice, herb, and olive oil in a blender or food processor. The mixture should be nice and chunky. Add vinegar, salt, and cayenne to taste.
If you find the mix

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Get instant online access via ckbk

Part of