Classic Gazpacho
This is an amazing cold soup that is very vegetarian and can also make a great hors d’oeuvre as a shooter in a shot glass.
Ingredients
- 1 Large Spanish Onion
- 2 cloves Garlic
- 2 Seedless Cucumbers (wash but leave skin on)
- 1 Green Pepper
- 6 stalks Celery (chop before putting in processor to avoid celery from being stringy)
- 2 Ripe Plum Tomatoes
- 1 can Pitted Black Olives (small can - rinsed)
- 1 piece Day Old Italian Bread (about 3" thick)
- 1 can Diced Tomato
- 1 qt Tomato Juice (V-8 is excellent)
- ½ cup Spanish Olive Oil (Goya brand is terrific flavor)
- ¼ cup Red Wine Vinegar
- ½ tbsp Kosher Salt
- 1 tsp Crushed Black Pepper
- 2 tbsp Hot Sauce
Instructions
- In bowl of food processor pulse chop Onion and Garlic. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
- In same food processor pulse chop Cucumbers. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
- In same food processor pulse chop Green Pepper. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
- In same food processor pulse chop Celery. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
- In same food processor pulse chop Plum Tomatoes. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
- In same food processor pulse chop Black Olives. Reserve a small amount for garnish and place the remaining amount in large mixing bowl.
- In same food processor pulse chop Italian Bread. Place in large mixing bowl.
- Mix together and add Diced Tomato, Tomato Juice, Olive Oil, Red Wine Vinegar, Salt, Black Pepper and Hot Sauce. Blend together and refrigerate overnight.
- Serve chilled and garnish with good chunky croutons and some of the reserved chopped vegetables then drizzle with a little olive oil.
