Gazpacho from Monday-to-Friday Cookbook by Michele Urvater
Basically this soup is simply a mess of fresh crisp vegetables puréed with tomato juice. A heaping bowl of gazpacho accompanied by a Picnic Loaf, or sandwiches of ham, cheese, or chick-pea purée...
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Cooking tools:
- Blender
- Food processor
- Chef's knife
- Cutting board
- Peeler
Ingredients
- ¼ cup fresh herb leaves, such as parsley or basil (optional)
- 1 to 2 tablespoons olive oil
- 1 to 2 tablespoons red wine vinegar
- Salt and cayenne pepper
- 1 cup cubed day-old French or Italian bread (optional)
- 4 scallions (green onions)
- 4 bell peppers, preferably red
- 4 small cucumbers
- 1 clove garlic
- 4 cups tomato juice
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