Gazpacho

It may be a little late in the season for this recipe, but you should still be able to find some nice tomatoes out there. This will yield just about a gallon of soup.

Ingredients:

  • 2.5 lbs Tomato  Peeled, seeded & small dice (to peel a tomato make a small “X” in the bottom of it and put it in a pot of boiling water for 2 to 3 minutes. once the skin starts to peel away place in a ice bath to cool).
  • 2.5 lbs Cucumber  Peeled seeded & small dice
  • 1 lbs Green Pepper seeded & small dice
  • 2 quarts plus 2 cups  Tomato juice
  • 1 Red onion Small dice
  • 2 Garlic cloves chopped fine
  • 1/2 Bunch chopped cilantro
  • 2 Tablespoons lemon juice
  • 3 oz Virgin olive oil
  • 3 Sherry  wine vinegar
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Cayenne pepper

Preparations:

  1. Combine all ingredients above in a large bowl, and whisk to combine.
  2. Puree half of the soup and leave the other half diced and mix them together.
  3. Store in a plastic container in refrigerator over night for the flavors to get to know each other.
  4. Traditionally this soup is served with croûtons on top.
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