Gazpacho de Madrid
Ingredients
- 4 cup crumbled French bread
- 1 medium green bell pepper, (crusts trimmed) seeded and chopped
- 5 medium tomatoes, peeled,
- 1 small clove garlic, minced, seeded and coarsley chopped
- 4 cup cold water
- 2 medium cucumbers, peeled,
- 1/4 cup red wine vinegar, seeded and chopped
- 4 tsp salt
- 1 large onion, chopped
- 1/4 cup olive oil
- 1 Tbsp tomato paste
- 1 cup dried French bread cubes
- 1/2 cup peeled and finely (crusts trimmed)
- chopped cucumber
- 1/2 cup finely chopped onion
- 1/2 cup seeded and finely
- chopped green bell pepper
Instructions
Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight. Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings.