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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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I've never tried to give measurements for my gazpacho recipe so here goes nothing. This is always a favorite. The cooking time is chilling time. Ingredients:
6 medium ripe tomatoes, seeded and chopped |
1 medium cucumber, seeded and chopped |
1 cubanelle pepper, seeded and chopped |
2 garlic cloves |
2 slices dry italian bread or 2 slices dry french bread, broken into pieces |
2 cups tomato juice or 2 cups v 8 vegetable juice |
1/4 cup red wine vinegar |
1/3 cup extra virgin olive oil |
1/2 teaspoon salt |
cracked black pepper |
cucumber, seeded and diced |
green pepper, seeded and diced |
hard-boiled egg, diced |
green onion, finely chopped |
ham, diced |
potato chip, broken into small pieces |
garlic-flavored croutons |
Directions:
1. In two batches puree all ingredients in the blender together until smooth.
2. Let sit in the refrigerator for at least 2 hours.
3. Serve in small bowls or mugs with any or all of the garnishes available at the table.
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