Quick and Easy Gazpacho Soup
A classic cold summer vegetable soup.
Equipment
- Food processor
Ingredients
- 6 cups ripe tomatoes, chopped
- ½ cup Vidalia onion, chopped
- ¼ cup cilantro leaves
- 1 cup red pepper, chopped
- ½ cup green pepper, chopped
- 1 cup peeled cucumber, chopped
- 1 tbsp. chopped garlic
- 1 cup French bread, crusts removed and chopped
- 2 tbsp. extra virgin olive oil
- ½ cup cold water
- 3 tbsp. sherry vinegar
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 avocado, sliced
Instructions
- Put the tomatoes in the food processor and puree them. Put them in a large bowl.
- Next, process the rest of the ingredients, until they're finely chopped but not quite pureed. Add this to the bowl with the tomatoes.
- If the mixture is too thick, add more water.
- Chill, covered, for two hours. Serve, topped with avocado.
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