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Classic Gazpacho
Adapted from The Practical Encycolpedia of Superfoods by Audrey Deane
Prep Time 1 hour
Total Time 1 hour
Servings 12 cups
Author myBottomlessBoyfriend
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2
lbs
or 6 medium tomatoes
peeled and seeded
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1
cucumber
peeled and chopped
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2
red bell peppers
seeded and chopped
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2
garlic cloves
crushed
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1
large onion
chopped
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2
tbsp
white wine vinegar
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1/2
cup
olive oil
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4 1/2
cups
breadcrumbs
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2
cups
cold water
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salt and ground black pepper
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ice cubes
to garnish
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avocado
sliced, to garnish
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In a large bowl, mix the tomatoes, cucumber, peppers, garlic, and onion. Stir in the vinegar, oil, breadcrumbs, and water until well mixed.
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Purée the mixture in a food processor or blender until almost smoth and pour into a large bowl. If the soup is too thick, add cold water to desired consistency. Stir in salt and pepper to taste. Chill.
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To serve, ladle into bowls, drop in two ice cubes, top with avocado slices or other garnish of choice.