Spicy Gazpacho
Ingredients
6 cups water
1/4 cup white wine-tarragon vinegar
3 tbsp lime juice (~ juice from one lime)
4 slices stale white bread with crusts cut off
3 lbs. tomatoes (~ 12-16 medium)
1 red or yellow bell pepper
1 cucumber (1/2 English, 2 Kirby)
1 small onion
1/4 cup. chopped fresh parsley
1/2 cup olive oil
Salt and pepper, to taste
1/2 tsp Tabasco sauce, or to taste
1/4 cup white wine-tarragon vinegar
3 tbsp lime juice (~ juice from one lime)
4 slices stale white bread with crusts cut off
3 lbs. tomatoes (~ 12-16 medium)
1 red or yellow bell pepper
1 cucumber (1/2 English, 2 Kirby)
1 small onion
1/4 cup. chopped fresh parsley
1/2 cup olive oil
Salt and pepper, to taste
1/2 tsp Tabasco sauce, or to taste
Methods/steps
Combine water, vinegar and lime juice
Add bread to liquid and let soak while you prepare vegetables
Core, peel, seed, and roughly chop tomatoes
Peel, seed and roughly chop ppeper
Peel, seed and roughly chop cucumber
Peel and dice onion
If desired, reserve some chopped vegetables for garnish
Place all vegetables and parsley in the bowl of a food processor or blender
Pulse several times
Add bread and soaking liquid
Pulse several more times
With blender running, drizzle in olive oil until you reach desired consistency
Season with salt and pepper and tabasco, to taste
Refrigerate at least 2 hours before serving
Serve chilled and garnish with reserved vegetables
Add bread to liquid and let soak while you prepare vegetables
Core, peel, seed, and roughly chop tomatoes
Peel, seed and roughly chop ppeper
Peel, seed and roughly chop cucumber
Peel and dice onion
If desired, reserve some chopped vegetables for garnish
Place all vegetables and parsley in the bowl of a food processor or blender
Pulse several times
Add bread and soaking liquid
Pulse several more times
With blender running, drizzle in olive oil until you reach desired consistency
Season with salt and pepper and tabasco, to taste
Refrigerate at least 2 hours before serving
Serve chilled and garnish with reserved vegetables
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