What better way to put a bumper crop of tomatoes to use than a refreshing gazpacho? This one includes a generous amount of cucumber, bell pepper and onion for more garden flavor. A different take on the traditional home made salsa.
GAZPACHO
2 slices crusty Italian bread (1/2 inch thick), torn into pieces (1 cup)
4 cups coarsely chopped seeded tomato
2 cups coarsely chopped peeled seedless cucumber*
1 1/2 cups coarsely chopped red bell pepper
1 cup coarsely chopped red onion
2 garlic cloves, crushed
1 1/2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt
GARNISH
1/4 cup finely diced seedless cucumber*
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion
1. Place bread in small bowl; add enough cold water to cover. Let stand 10 to 15 minutes or until softened.
2. Combine all remaining gazpacho ingredients in large bowl. Squeeze excess moisture from bread; add to vegetable mixture.
3. Process vegetable mixture in food processor or blender, in batches if necessary, until smooth. Place in large bowl. Cover and refrigerate 1 hour or up to 1 day to allow flavors to blend.
4. Combine all garnish ingredients in small bowl. Serve gazpacho sprinkled with garnish.
TIP *Seedless cucumbers, also called hothouse or English cucumbers, are thinner and longer than regular cucumbers. They’re sold wrapped in plastic.
4 (1 1/2-cup) servings
No comments:
Post a Comment