An easy-to-make warm weather dish that's perfect as an appetizer or light meal. Note: Allow 12 hours or overnight for marinating time.
Courtesy of The Burnt Tongue.
18 tomatoes, seeded, peeled and chopped
2 cucumbers, seeded and diced
2 red pepper, chopped
5 clove garlic, chopped
¾ baguette, cut into pieces
7 Tbsp red wine vinegar
5 Tbsp extra virgin olive oil
1 Tbsp Tabasco
salt and pepper, to taste
cucumber julienne, for garnish
1. Place all ingredients except olive oil in a large bowl and toss. Cover and refrigerate for at least 12 hours, preferably overnight.
2. Finely puree in a blender and strain. Adjust seasonings with salt and pepper.
3. To serve, ladle into bowls and garnish with extra virgin olive oil and cucumber julienne.
See more: Summer, Vegetables, Vegetarian, Tomatoes, Soup
https://www.foodnetwork.ca/recipe/andalusian-gazpacho/14328/