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Gazpacho soup

▪ Ingredients

2 pounds large tomatoes, halved
1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups)
1 red bell pepper, seeded, diced
1 cup sliced peeled English hothouse cucumber, garnish
1/2 cup diced red onion, garnish
1/4 cup Sherry wine vinegar
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 cup water

▪ Directions

1. Split, seed and chop tomatoes, reserving juices and discarding seeds.
2. Place chopped tomatoes and tomato juices to large glass bowl.
3. Add next 7 ingredients. Let stand at room temperature 1/2 hour.
4. Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer (opt) set over large bowl.
5. Press on solids to extract as much soup as possible.
6. Season with salt and pepper.
7. Chill at least 2 hours and up to 1 day.
8. Plate and garnish.
9. Serve cold.

Enjoy!

	SEE MORE RECIPES WITH GARLIC
	▪ Basil Pesto - Video Recipe ▪ Tomato Bruschetta Video Recipe ▪ Garlic Spinach Sauté Video Recipe ▪ Garlic Broccoli Video Recipe ▪ Garlic Mayonnaise Recipe ▪ Skordalia -Garlic Sauce ▪ Roasted Garlic Bruschetta ▪ Lentil Soup ▪ Garlic Pizza ▪ Lemon Garlic Bread ▪ Garlic & Herbs Butter ▪ Mozzarella, Zucchini and Garlic Pizza ▪ Tarator ▪ White Mushrooms in Sour Cream ▪ Gazpacho soup