Bone Suckin' Gazpacho
The perfect summer soup to cool you down!
Yield
4 servingsPrep
20 minCook
0 minReady
20 minIngredients
Bone Suckin' Salsa (Hot or Reg), 1/2 cup
Bone Suckin' Habanero Sauce, 1 tsp.
Tomato Strips, 1 can or 1 lb of Fresh Tomatoes, peeled
Red Pepper, 1 diced
Cucumber, 1 large
Minced Garlic, 2 tsp.
Onion diced, 1
Jalapeño, 1 lge. seeded and finely chopped
Ciabatta Bread, 3/4 loaf (day old bread is best)
Red Wine Vinegar, 1/2 cup
Olive Oil, 1/2 cup
Fresh Parsley finely chopped, 1/4 cup
Tomato Juice or V-8 juice, 1 qt.
Sea Salt and Pepper, to taste.
Ingredients
Bone Suckin' Salsa (Hot or Reg), 1/2 cup
Bone Suckin' Habanero Sauce, 1 tsp.
Tomato Strips, 1 can or 1 lb of Fresh Tomatoes, peeled
Red Pepper, 1 diced
Cucumber, 1 large
Minced Garlic, 2 tsp.
Onion diced, 1
Jalapeño, 1 lge. seeded and finely chopped
Ciabatta Bread, 3/4 loaf (day old bread is best)
Red Wine Vinegar, 1/2 cup
Olive Oil, 1/2 cup
Fresh Parsley finely chopped, 1/4 cup
Tomato Juice or V-8 juice, 1 qt.
Sea Salt and Pepper, to taste.
Directions
In a food processor, pulse the Ciabatta Bread to make coarse Bread crumbs. Then place Tomatoes, Pepper, Cucumber, Garlic, Jalapeño, Red Wine Vinegar, Olive Oil, Bone Suckin' Salsa, Bone Suckin' Habanero Sauce, Parsley and Sea Salt and Pepper in a large bowl. Working in batches ladle the ingredients into the food processor and puree. Then fold in the Bread Crumbs and Tomato Juice.
Chill in the refrigerator for several hours, before serving. Garnish with Sour Cream and Parsley.
This recipe makes a lot of Soup and can be frozen. It also is good warmed with Basil, Sour Cream or Heavy Cream added.
