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Gazpacho - A Chilled Tomato Soup

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Source: www.BnBFinder.com

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Yield: 6-8 servings

RECIPE INGREDIENTS

1 28-ounce can of whole tomatoes or 3 1/2 cups chunked fresh tomatoes with the cores removed. (It is not necessary to peel the tomatoes.)

1/4 cup white vinegar

3 cloves garlic, peeled

5 tablespoons olive oil

1 slice stale rustic or French bread

1 green bell pepper, cored and seeded

1 large cucumber or approximately 1 1/2 cups peeled and cut into chunks

1 small cucumber, diced for garnish

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DIRECTIONS

Place tomatoes, vinegar, garlic, olive oil, bread, green bell pepper and the peeled cucumber chunks into a blender and blend until pureed. Pour through a sieve and press with spoon or mallet to extract the juices. Discard seeds and skins.

Chill and serve with the diced cucumber as garnish.

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