Gazpacho |
Gazpacho is a chilled tomato soup, a classic Spanish contribution to the dinner table. You will need a 12-cup (3 L) food processor,but if you have a smaller capacity food processor or a blender,divide the ingredients in half or in thirds and process them in batches.
Ingredients
- One 28 oz (796 mL) can diced tomatoes and juice
- One 8 oz (250 mL) can tomato juice
- ¼ cup (60 mL) olive oil
- 1 Tbsp (15 mL) toasted sesame oil
- 3 cloves garlic
- 1 red bell pepper, thinly sliced
- 1 cucumber or zucchini, coarsely chopped
- 1 cup (250 mL) breadcrumbs (dry or fresh)
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) freshly ground pepper
- ¼ cup (60 mL) chopped chivesor green onions, for garnishing
Directions
Combine tomatoes and tomato juices, olive oil, sesame oil, garlic, red pepper, cucumber, breadcrumbs, salt, and pepper in a food processor or blender and process for 5 minutes, or until smooth and well combined. Transfer to a bowl, cover and refrigerate for at least 3 hours or overnight.
Recipe excerpted from Everyday Flexitarian: Recipes for vegetarians & meat lovers alike by Nettie Cronish and Pat Crocker. Copyright 2011 by Whitecap Books.
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Joellyn | September 3, 2011 at 9:56 pm - §
It's time to take advantage of tomato season, so grab a can? of tomatoes? Really? Why not have a recipe using fresh ingredients with maybe the canned equivilent for the off season.