Gazpacho

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 3/4 lbs ripe tomatoes
• 1 large cucumber, chopped
• 1 green bell pepper, chopped
• 2 crushed garlic cloves
• 1 tablespoon finely chopped black olives
• 1/3 cup wine vinegar
• 1/4 cup olive oil
• 1 tablespoon tomato paste
• 2 1/2 cups water
• 1 small onion, chopped
• 1 green bell pepper, diced
• 2 green onions, thinly sliced
• 1 large cucumber, chopped
• 2 hard-boiled eggs, chopped

Recipe

• 1 score a cross in the base of each tomato. cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin.
• 2 chop the flesh so finely that it is almost a puree.
• 3 mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste.
• 4 cover and refrigerate for 2 to 3 hours.
• 5 use 2 to 3 cups of chilled water to thin the soup to your taste.
• 6 serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.
• 7 to make garlic herb croutons: preheat the oven to 350 degrees f (175 degrees c). cut two 1/2 thick slices from a loaf of bread (your choice). remove the crusts and cut each bread slice into 16 cubes. in a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. add the bread cubes to the herbed oil and toss until all the oil has been absorbed. lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. turn once during baking.