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Angeles Kennedy'S Gazpacho

Whats.Cooking's picture
Ingredients
  Ripe red tomatoes 8 Ounce, peeled (250 Grams)
  Soft white breadcrumbs 4 Ounce (125 Grams)
  Garlic 2 Clove (10 gm), peeled
  Green pepper 4 Ounce (125 Grams)
  Cucumber 4 Ounce, chopped (Peeled / Unpeeled)
  Olive oil 4 Tablespoon
  White wine vinegar 6 Tablespoon
  Water 1 1⁄2 Pint (900 Milliliter)
  Salt To Taste
  Vinegar 1 Teaspoon, or to taste
For garnish
  Chopped peeled tomato 2 Tablespoon
  Chopped pepper 1
  Cucumber 1 , chopped
  Croutons 1⁄2 Cup (8 tbs)
Directions

Put all the ingredients except the water into a blender or food processor and reduce to a puree.
Slowly add the water until you have the texture you prefer and adjust the flavour by adding salt and a little more vinegar, but no more oil as it will not blend but simply make 'eyes'.
Chill well and serve with small bowls of finely chopped peeled tomato, chopped pepper, cucumber, and onion (if liked), plus croutons fried in olive oil, which your guests add to their own tastes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Garlic
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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