Gazpacho, The Monday To Friday Way

Recipe Ingredients

3		Scallions - cut large pieces
2		Red bell peppers - cored, seeded, (large)
		And coarsely chopped
4		Kirby cucumbers - peeled, seeded,
		And coarsely chopped
1		Garlic clove - peeled
4 cups	948ml	Tomato juice
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Red wine vinegar - (to 2)
		Salt - to taste
		Cayenne pepper - to taste
1 cup	237ml	Cubed day old French or Italian bread - (optional)
		Optional Garnish
		Sour cream
1		Kirby cucumber - peeled, seeded,
		And finely diced and mixed with
1		Scallion - thinly sliced

Recipe Instructions

In a food processor puree the scallions, bell peppers, cucumbers, garlic, tomato juice and olive oil. Add 1 to 2 tablespoons of vinegar and season to taste with salt and pepper.

If you find the mixture too thin, add the cubed dried bread and puree gain until thick enough for your taste.

Cover and refrigerate at least for 1 hour until serving time. Garnish with sour cream, cucumber and scallion.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6687) - - from the TV FOOD NETWORK

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