Let’s dive right in to the next recipe from Food, Fun & Love: Gazpacho!Gazpacho
1 pound yellow tomatoes, chopped
2 pounds yellow tomatoes for juicing
4 ounces English cucumber, chopped
2 ounces yellow bell pepper, chopped
1 ounce red onions, peeled and chopped
1 ounce celery, trimmed and chopped
1 teaspoon garlic, minced
2 tablespoons olive oil
1 1/2tablespoons red wine vinegar
Salt and pepper to taste
1/3 cup butter garlic olive oil mixture
3 slices of white bread
1 bunch cilantro
To make the tomato juice, juice two pounds of yellow tomatoes.
Mix the chopped tomatoes, tomato juice, vegetables and garlic ina food processor and puree until smooth. You can do this in batches and mix in a bowl or container. This can be a little chunky if you like. Season with the olive oil, red wine vinegar, salt and pepper. Soup is best when prepared one day in advance and placed in the refrigerator to allow flavors to develop. Prior to serving, taste the soup and adjust the olive oil and vinegar if needed.
To prepare the croutons, cut the bread into spoon shapes with a cookie cutter. Meanwhile warm a half cup of the butter garlic olive oil mixture in a saut? pan. Dip one side of the bread shapes in the mixture to coat well and place on a baking sheet. Sprinkle with salt and pepper. Bake in a 300 degrees oven for 10?15minutes until golden brown.
To serve, pour soup into a glass or bowl (we used a tall shot glass) and garnish with the toasted bread spoon and fresh cilantro and serve.