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Creamy Gazpacho Recipe

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This recipe for Creamy Gazpacho is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups white bread, preferably day-old or toasted, torn. If desired remove crusts before measuring.
2 pounds ripe tomatoes, cored, seeded and roughly chopped. Reserve the seeds and tomato juice.
3 cloves garlic, grated
1 English cucumber, roughly chopped
1 small chile pepper, seeded, ribbed, and minced (For a spicier taste, add the seeds and ribs
1 red bell pepper, seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
3-4 green onions, chopped
1/4 cup sherry vinegar or more to taste
2/3 cup extra-virgin olive oil, plus additional for serving
Kosher salt and freshly cracked black pepper
Directions:
Directions:
In a large bowl mix bread pieces with reserved tomato liquid and let rest for ten minutes.

In a food processor or a powerful blender, add all of the chopped vegetables. Process the vegetables until they they are coarsely chopped.

Add the bread mixture and the sherry vinegar to the blender. With the machine on, stream in the olive oil. Puree the mixture until smooth. Taste and adjust the seasoning. If the consistency is too thick, add water and/or more vinegar. Refrigerate the gazpacho for at least 2 hours to allow flavors to mature.

Serve in either bowls or, as in Spain, in glasses. The taste of gazpacho improves over time. Consider making ahead.

 

 

 

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