| Yield | 10 |
|---|---|
| Recipes | Soups |
| Yield | 10 |
|---|---|
| Recipes | Soups |
Gazpacho
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
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.