Gazpacho

Recipe Ingredients

		Soup
3		Day old French bread - crusts removed
2 lbs	908g / 32oz	Vine-ripe medium tomatoes - seeded, and
		Coarsely chopped
2		Kirby cucumbers - coarsely chopped (small)
1		Red or yellow bell pepper - cored, seeded,
		And coarsely chopped
1		Onion - coarsely chopped (medium)
2		Garlic cloves - chopped
2 cups	474ml	Tomato juice or water
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Spanish paprika
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Sherry wine vinegar
1/2 cup	118ml	Extra-virgin olive oil
1		Handful fresh flat-leaf parsley - coarsely chopped
1/2		Lemon - juiced
		Garnishes
		Chopped tomato
		Chopped cucumber
		Chopped bell pepper
		Chopped onion
		Chopped hard-cooked egg
		Lemon wedges

Recipe Instructions

Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic. Puree the ingredients until almost smooth, leaving a little texture.

Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits.

Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes.

This recipe yields 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D28) - from the TV FOOD NETWORK

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