Quick Gazpacho
A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.
Yield
6 servingsPrep
30 minCook
0 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | each |
tomatoes
|
|
| 3 | slices |
bread, italian
3/4 inch thick |
* |
| 1 | each |
garlic
clove |
|
| 2 | tablespoons |
vinegar
red wine |
|
| ⅓ | cup |
olive oil
|
|
| 4 | cups |
tomato juice
chilled |
|
| 2 | cups |
beef stock
canned, chilled |
|
| 2 | tablespoons |
basil
leaves, fresh, minced, or 2 ts dried |
|
| 1 | each |
sweet red bell peppers
green |
|
| 1 | each |
onions
|
|
| 1 | each |
cucumbers
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | each |
tomatoes
|
|
| 3 | slices |
bread, italian
3/4 inch thick |
* |
| 1 | each |
garlic
clove |
|
| 3E+1 | ml |
vinegar
red wine |
|
| 79 | ml |
olive oil
|
|
| 946 | ml |
tomato juice
chilled |
|
| 473 | ml |
beef stock
canned, chilled |
|
| 3E+1 | ml |
basil
leaves, fresh, minced, or 2 ts dried |
|
| 1 | each |
sweet red bell peppers
green |
|
| 1 | each |
onions
|
|
| 1 | each |
cucumbers
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Core and seed the tomatoes. Tear the bread into small pieces. Peel the garlic and put into the workbowl of a food processor along with the tomatoes and bread. Pulse three times until blended. With the motor running, pour the vinegar and oil through the feed tube and process until smoothly pureed. Mix the tomato purée, tomato juice, beef broth, and basil together in a large bowl and refrigerate until chilled.
Stem, quarter, and seed the bell pepper. Peel and quarter the onion. Peel and halve cucumber lengthwise, remove the seeds with a spoon, and cut pieces in half. Place all the vegetables in the food processor and pulse until coarsely chopped. Stir the vegetables, worchestershire sauce, hot red pepper sauce, salt and pepper into the soup.
Served chilled.
