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Easy Gazpacho

Mexican.Chef's picture
Ingredients
  Ripe red tomatoes 5 , quartered
  Sweet onion 1 , quartered
  Garlic 1 Clove (5 gm), crushed
  Beef stock 1 Cup (16 tbs), cooled
  Olive oil 3 Tablespoon
  Vinegar 2 Tablespoon
  Minced fresh parsley 2 Tablespoon (Do Not Substitute Dry; If Fresh Is Unavailable, Omit)
  Ground mild red chili 1⁄2 Teaspoon
  Salt To Taste
  Cucumber 1 , peeled
  Bell pepper To Taste
  Scallions with tops 4
  Thick french bread slices 4 , cut into cubes
Directions

1 In a blender or a food processor, place tomatoes, onion, garlic, stock, olive oil, vinegar and 1 tablespoon of the parsley.
2 Process until all ingredients are reduced to a lumpy puree. Add the red chile and salt to taste.
3 Chill for at least 2 hours before serving.
4- Meanwhile, chop the cucumber and bell pepper into fine cubes. Thinly slice the scallions. Place vegetables in similar pottery bowls.
5 Toast the bread cubes in a 300°F. oven for about 30 minutes, or until golden. Cool cubes and place in another pottery bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Tomato
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes

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