Spanish Gazpacho

Oxmoor House
6 cups


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4 medium tomatoes, peeled and chopped
1 large cucumber, peeled and cubed
1 large onion, chopped
1 large green pepper, chopped
2 (12-ounce) cans tomato juice, divided
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot sauce
1 1/2 teaspoons salt
1/8 teaspoon pepper
2 cloves garlic, peeled and halved
2 tablespoons olive oil
2 slices white bread, cut into 1/4-inch cubes
1/2 cup chopped chives


Combine half of each of the tomato, cucumber, onion, and green pepper in a large bowl. Add 1/2 cup tomato juice; mix well. Puree vegetable mixture in blender.

Place remaining half of vegetables in separate serving bowls; cover and refrigerate.

Combine pureed vegetables, remaining tomato juice, 1/3 cup olive oil, vinegar, hot sauce, salt, and pepper in a large bowl, mixing well. Cover, and refrigerate at least 3 hours.

Rub inside of small skillet with halved garlic cloves; reserve garlic. Place 2 tablespoons olive oil in skillet, and sauté bread cubes over medium heat until golden brown. Drain well; place in a small serving dish.

To serve, mince reserved garlic; stir into chilled soup mixture, and sprinkle with chives. On a tray, arrange chopped vegetables and croutons to be sprinkled over the top of each serving.

Created date

February 2010