Gazpacho
The addition of bread to her gazpacho came by circumstance, not design, says Sue: “It started accidentally when I absent-mindedly threw croutons into the blender while I was talking to someone. Everyone liked the result, and I’ve been using bread in gazpacho ever since.”
The addition of bread to her gazpacho came by circumstance, not design, says Sue: “It started accidentally when I absent-mindedly threw croutons into the blender while I was talking to someone. Everyone liked the result, and I’ve been using bread in gazpacho ever since.”
Yield:
Serves 8Ingredients
6 medium tomatoes, peeled and chopped
2 stalks celery, chopped
1 medium red onion, chopped
1 medium white onion, chopped
2 medium cucumbers, peeled and chopped
1 green pepper, chopped
1 carrot, grated
1 garlic clove, chopped
4 cups whole-grain bread, coarsely broken
4 cups water
1/4 cup vinegar or lemon juice
2 teaspoons (sea) salt, or to taste
3 tablespoons olive oil
1/2 to 3/4 cup mixed fresh herbs: basil, chervil, chives, parsley, salad burnet, tarragon, thyme
Instructions
Combine all ingredients and mix gently. Puree in blender, doing a small amount at a time. Cover and chill for several hours or overnight. At serving time, garnish with any of the following: croutons, snipped parsley, chives, diced green pepper, cucumber, or tomato.
