Fresh Tomato Gazpacho

Name: Fresh Tomato Gazpacho
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups); 237 milliliters chopped peeled English hothouse cucumber; 1 garlic clove, minced; 1 teaspoons ground cumin; 59 milliliters extra-virgin olive oil; 1 teaspoons paprika; 1 red bell pepper, seeded, diced; 237 milliliters chopped red onion; 59 milliliters Sherry wine vinegar; 907 grams tomatoes, halved; 237 milliliters water

Fresh Tomato Gazpacho is a vegan soup. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 222 calories, 6g of protein, and 11g of fat each. Head to the store and pick up onion, bell pepper, garlic clove, and a few other things to make it today. It will be a hit at your Summer event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes.

Ingredients you will need

Tomato

Extract

Juice

Seeds

Equipment you will use

Bowl

Transfer chopped tomatoes and tomato juices to large glass bowl.

Ingredients you will need

Tomato

Equipment you will use

Bowl

Add next 9 ingredients.

Let stand at room temperature 1 hour.

Working in batches, puree gazpacho with 1 cup water in blender until smooth.

Ingredients you will need

Gazpacho

Water

Equipment you will use

Blender

Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day.

Ingredients you will need

Salt And Pepper