Tomato And Basil Gazpacho
|Brown bread slices||3 , cut into 1 inch cubes|
|Tomato juice||10 Fluid Ounce (300 Milliliter)|
|Garlic||2 Clove (10 gm), finely chopped|
|Cucumber||1⁄2 , peeled, finely chopped|
|Green pepper||1 , pith and seeds removed and finely chopped|
|Red pepper||1 , pith and seeds removed and finely chopped|
|Onion||1 Large, finely chopped|
|Tomatoes||1 1⁄2 Pound, peeled, seeded and finely chopped (750 Gram)|
|Olive oil||3 Fluid Ounce (75 Milliliter)|
|Red wine vinegar||2 Tablespoon|
|Black pepper||To Taste|
|Marjoram||1 Teaspoon, freshly chopped|
|Basil||1 Teaspoon, freshly chopped|
Put the bread cubes in a mixing bowl and pour over the tomato juice.
Leave to soak for s minutes, then mash to be sure they are completely saturated.
Put the bread cubes and some of the tomato juice in a blender goblet and add the garlic, cucumber, peppers, onion, and tomatoes.
Blend to a smooth puree.
Alternatively, puree the ingredients in a foodmill.
Pour the mixture into the mixing bowl with the remaining tomato juice and add the oil, vinegar, salt and pepper to taste and the herbs.
The soup should be the consistency of single cream, so add more tomato juice if necessary.
Pour into a serving bowl or soup tureen and chill for at least 1 hour.
Just before serving, stir the soup well and drop in a few ice cubes.
Serve with small bowls of croutons, chopped hard-boiled egg, chopped cucumber, onion and olives.