Spanish Gazpacho
- Total Time: 2 Hrs 30 Min
- Yield: 10 1x
- Category: Soup
- Cuisine: Spanish
Ingredients
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3 cups French or Italian bread crumbs
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3 cups cold chicken broth
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2 medium cucumbers, peeled
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1 large onion, peeled
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1 large green pepper, seeded
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1 clove garlic, minced
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2 pounds very ripe tomatoes, seeded
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1-1/2 cups tomato juice
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1/3 cup red wine vinegar
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1/4 cup olive oil
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1-1/2 teaspoons salt, optional
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1/4 teaspoon Tabasco (at least, more depending upon your taste)
Instructions
- Using about a half-loaf of French or Italian bread, tear into chunks and whir in blender or food processor.
- Put the bread crumbs in a large nonmetallic bowl.
- Add the chilled chicken broth. Mix. Set in freezer.
- Meanwhile, cut the prepared vegetables into chunks and pulse in blender until nearly smooth; there is no need to peel the tomatoes, unless they are so ripe the skin comes off with a knife.
- Work in batches and empty the puréed vegetables into another bowl.
- Mixture should not be completely smooth, but retain some texture.
- Remove the bread mixture from freezer and process until smooth.
- Stir in puréed vegetables, tomato juice, vinegar, olive oil, salt and hot sauce to taste.
- Cover with plastic wrap and chill at least 2 hours, up to 8 hours.
- Ladle into into individual bowls, sprinkle with croutons or garnish with chopped vegetables.
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Add a dollop of sour cream to each bowl, or make your own crema (see Incomparable Crema).