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Gazpacho - perfect for a summer night
1 cup small pieces day old crusty bread
1 small garlic clove, minced
2 T red wine vinegar
½ cucumber, peeled and cut into 1 inch pieces
1½ cup coarsely chopped jarred roasted red bell peppers
2 lbs beefsteak tomatoes, cut into quarters
2 T extra-virgin olive oil
1½ t coarse salt
Fresh ground pepper
1 hard boiled egg, sliced
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- Stir together bread, garlic, vinegar and ¾ cup cold water in a medium bowl. Set aside.
- In a food processor, mix cucumber, roasted peppers, and bread mixture in a blender until smooth. Transfer to a large bowl. Puree half of the
tomatoes in blender until smooth and transfer to the bowl with the cucumber mixture. Puree remaining tomatoes, slowly add oil while blender is
running. Transfer to the bowl; whisk to combine. Add salt and pepper.
Cover and refrigerate until chilled. Garnish with pieces of hard-boiled egg.
Serves 4
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