Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Classic Gazpacho
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Ripe tomatoes, cucumber, and onion pureed with Spanish olive oil, crusty bread, and sherry vinegar makes a delectable cold soup that you can top with any number of options. The perfect traditional first course for a Spanish meal.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
3/4 pound red ripe tomatoes
2/3 cup chopped onions
1 clove garlic
1 cucumber, peeled, seeded, chopped
1 red bell pepper, seeded and chopped
3 cups cubed French bread, crust removed
2 tablespoons olive oil
1/4 cup sherry vinegar
salt and pepper, to taste
For Garnish
chopped green or red bell pepper
chopped onions
peeled, seeded, and chopped cucumber
chopped hard-boiled egg
chopped ripe olives
croutons
directions
Peel, core, and seed the tomatoes. Place the tomatoes in a food processor along with the onions, garlic, cucumber, bell pepper, bread cubes, olive oil, and vinegar. Process for 2-3 minutes, or until smooth. Transfer the gazpacho to a bowl, cover, and refrigerate for 2-4 hours.
Just before serving, strain the gazpacho through a sieve. If the soup is too thick, you can thin it with cold water. Season to taste with salt and pepper. Serve the gazpacho with any desired garnishes.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 13, 2010
I printed this recipe out years ago, then lost it. I have searched and searched online for it, but for some reason, couldn't find it again. I finally found it hidden away somewhere in one of my cookbooks and am SO happy to have it back. This is, hands down, the BEST gazpacho I have made. I've already made it 4 times in the last month, and will continue to make it as often as I have tomatoes. Considering the fact that I buy tomatoes at the Farmer's Market specifically to make this recipe, I'm hoping to make it many, many more times this summer!
December 29, 2006
i'm an executive chef and i have been looking for this recipe with the puree first then the garnish for a while in my books, nothing comes close to this adaptation. Bravo.