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Garden Gazpacho

August 23, 2021 by Jill Foucre Leave a Comment

Garden Gazpacho
2021-08-23 13:30:35
Print
Ingredients
  1. Eight slices from 1 baguette
  2. 2 ¼ -2 ½ lb Tomatoes
  3. 1 large clove garlic
  4. ½ teaspoon Minced serrano pepper (seeds and ribs optional to control/add heat)
  5. 1/3 cup chopped cilantro stems and leaves, plus 1 tsp. chopped leaves
  6. Salt
  7. 4 tablespoons olive oil
  8. 1 small cucumber, peeled, seeded, roughly chopped (about ½ c.)
  9. 1 small red bell pepper, grill-roasted, peeled, seeded, roughly chopped (½ c.)
  10. 1 ½ teaspoons Balsamic vinegar
  11. 16 Cherry tomatoes, various colors, quartered
  12. 1-2 tablespoons thinly sliced scallions (green part only)
Instructions
  1. Remove the crusts from 4 of the baguette slices and rip into pieces.
  2. Core the tomatoes and cut them in half crosswise to seed over a strainer, capturing the tomato liquid (to potentially thin gazpacho later). Roughly chop the tomatoes and measure out 3 packed cups. (Save extra tomatoes for salads)
  3. Put the garlic, serrano, 1/3 c. cilantro, ¼ tsp. salt, 1 T olive oil in a Vitamix or a blender. Blend on high, stopping to scrape the container, until well chopped. Add the tomatoes, cucumbers, roasted red pepper, balsamic vinegar, 3 T olive oil, ¼ tsp. salt and ½ c. of the ripped baguette pieces.
  4. Blend for 2 full min. until very smooth and a bit frothy.
  5. Season to taste. If soup seems too thick, add some of the reserved tomato liquid and blend again.
  6. Chill until very cold. (2 hours)
  7. Combine the cherry tomatoes, scallions, the 1 tsp. chopped cilantro, a pinch of salt and 1 tsp. olive oil. Toss the salsa well.
  8. Cut the remaining baguette slices into cubes, toss in olive oil and sprinkle with salt. Brown in a skillet until golden brown. Set aside.
  9. To serve, ladle cold gazpacho into small bowls or cups, garnish with croutons and salsa.
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Filed Under: Soups

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