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Ingredients (yields Serves 6 servings)
- 6 tomatoes (medium)
- 1 cucumber
- 1 bell pepper
- 1/2 onion
- 2 garlic cloves
- 1 hunk of stale, crusty bread (to absorb the liquid)
- olive oil
- red wine vinegar
- salt
Cooking Instructions
Cut the first 6 ingredients into large chunks and puree in a food processor together. You may have to work in batches.
Strain through food mill.
Add a splash of oil and vinegar, and salt to taste.
Chill gazpacho until served (preferably overnight).
*** Recommend reserving and dicing up some tomato, cucumber and bread to put on top of gazpacho prior to serving.
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