A tomato classic, gazpacho is a chilled tomato soup that is known around the world as a Spanish contribution to the dinner table. You will need a 12-cup (2.8 L) food processor in order to process this soup but if you have a smaller capacity food processor or blender, divide the ingredients in half or thirds and process them in batches.
Makes: 4 servings
Ingredients:
1 can diced tomatoes, with their juice
1 can tomato juice
¼ cup olive oil
1 tbsp toasted sesame oil
3 medium cloves garlic
1 red bell pepper, thinly sliced
1 cucumber or zucchini, coarsely chopped
1 cup bread crumbs (homemade see below)
1 tsp salt
½ tsp pepper
¼ cup chopped chives or green onion
Method:
- Combine tomatoes and juice, tomato juice, 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.
- Stir and spoon chilled gazpacho into bowls. Garnish with chives.
Homemade Toasted Bread Crumbs
For every cup breadcrumbs, use 3 medium slices of bread. Pulse toasted and coarsely chopped bread in a food processor until finely ground. Store in an airtight container in a cool, dry place for 2 weeks.
