Gazpacho

Submitted by admin on Mon, 08/17/2009 - 22:26
in
0
Your rating: None

Summary

Yield10
RecipesSoups

Description

Gazpacho

Ingredients

  • 3 Pounds Tomatoes, Red Ripe -- coarsely chopped

  • 3 Cups Cold Water

  • 1 1/2 Large Cucumbers -- peeled, coarsely cut

  • 1 1/2 Large Onion -- peeled, coarsely cut

  • 1 1/2 Red Bell Pepper -- coarsely chopped

  • 6 Ounces French Bread, Without Crusts -- in bite size

  • 3/4 Cup Dry White Wine

  • 6 Tablespoons Tomato Paste

  • 3 Tablespoons Red Wine Vinegar

  • 3 Cloves Garlic -- chopped

Instructions

Puree first 10 ingredients in a blender in batches. Strain soup through sieve, pressing on solids with back of spoon. Season with salt and pepper. Cover and chill until cold.