Tomato Gazpacho

Name: Tomato Gazpacho
Yield: 4 to 6 servings
Cuisine: Spain
Ingredients: 1 small onion, peeled and chopped; ½ medium cucumber, peeled, seeded, and chopped, about ⅔ cup; 1 hard-boiled egg, chopped; ½ pound stale bread, with crusts removed; 2 green bell peppers, seeds and white pith removed, chopped; 2 pounds tomatoes, peeled; ¼ cup white wine vinegar; 2 cloves garlic, peeled; ⅔ cup olive oil; 2 teaspoons salt

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

The Cook’s Canon

By Raymond Sokolov

Published 2003

About

Ingredients

½ pound stale bread, with crusts removed
2 pounds tomatoes, peeled
2

Europe
Spain
Soup
Vegetarian
Mediterranean

Method

Soak half the bread in water, then squeeze gently to remove excess liquid.
Process the bread, all but one tomato, 1 green pepper, the garlic, vinegar, oil, and salt until smooth. Chill.
Mix the remaining ingredients in individual bowls. Pour the gazpacho over them. If the soup is too thick, dilute with cold water before pouring into the bowls.