Pregistry’s Friday Recipe: Gazpacho

Late season produce shines in this refreshing, chilled soup! We’ve used a variety of fresh vegetables here but feel free to increase/decrease quantities or substitute with your favorites. You could add a chopped jalepeno for extra kick, or toasted pepitas for crunch. We like this in mugs or bowls as a first course but you can also serve up “shots” for a fun cocktail hour offering! Gazpacho: 3 large garlic cloves 1/2 teaspoon salt 2 pounds ripe tomatoes, chopped* 1 green bell pepper, chopped* 1 red bell pepper, chopped* 1 small onion, chopped 1 medium cucumber, peeled, seeded, and chopped* The post Pregistry’s Friday Recipe: Gazpacho appeared first on The Pulse.

Pregistry’s Friday Recipe: Gazpacho

Late season produce shines in this refreshing, chilled soup!

We’ve used a variety of fresh vegetables here but feel free to increase/decrease quantities or substitute with your favorites. You could add a chopped jalepeno for extra kick, or toasted pepitas for crunch.

We like this in mugs or bowls as a first course but you can also serve up “shots” for a fun cocktail hour offering!

Gazpacho:

  • 3 large garlic cloves
  • 1/2 teaspoon salt
  • 2 pounds ripe tomatoes, chopped*
  • 1 green bell pepper, chopped*
  • 1 red bell pepper, chopped*
  • 1 small onion, chopped
  • 1 medium cucumber, peeled, seeded, and chopped*
  • 4 slices sandwich bread
  • 3 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • ice water

*reserve some for garnish; dice finely

Place garlic cloves and salt in a blender; blend well. Add the tomatoes, peppers, onion, bread, vinegar and olive oil and puree. Force through a sieve and discard the solids. Chill overnight.

Season to taste with salt and pepper; thin with ice water if desired. Serve with finely diced reserved vegetables.

The post Pregistry’s Friday Recipe: Gazpacho appeared first on The Pulse.

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