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Recipe websites for: Quick Gazpacho


"Quick Gazpacho"
Ingredients
7eachtomatoes
3eachitalian bread, slices, 3/4 inch thick
1eachgarlic, clove
2tablespoonvinegar, red wine
1/3cupolive oil
4cuptomato juice, chilled
2cupbeef broth, canned, chilled
2tablespoonbasil, leaves, fresh, minced, or 2 ts dried
1eachbell pepper, green
1eachonion
1eachcucumber
2teaspoonworchestershire sauce
1/2teaspoonhot red pepper sauce
1/4teaspoonsalt
1/4teaspoonpepper, freshly ground

Directions:

Core and seed the tomatoes. Tear the bread into small pieces. Peel the garlic and put into the workbowl of a food processor along with the tomatoes and bread. Pulse three times until blended. With the motor running, pour the vinegar and oil through the feed tube and process until smoothly pureed. Mix the tomato puree, tomato juice, beef broth, and basil together in a large bowl and refrigerate until chilled.

Stem, quarter, and seed the bell pepper. Peel and quarter the onion. Peel and halve cucumber lengthwise, remove the seeds with a spoon, and cut pieces in half. Place all the vegetables in the food processor and pulse until coarsely chopped. Stir the vegetables, worchestershire sauce, hot red pepper sauce, salt and pepper into the soup.

Served chilled.