Instructions
- Step 1: Chop and process Rough-chop the peppers, cucumber, red onion, and tomatoes. Then feed the vegetables through the food processor and pulse it until the vegetables are coarsely chopped. Avoid over-processing.
- Step 2: Mix and refrigerate Transfer the vegetables to the large bowl and add the minced garlic, tomato juice, vinegar, lime juice, ¼ cup of the olive oil, salt, and pepper. Mix well and then refrigerate for at least 3 and up to 24 hours.
- TIP: The longer the gazpacho sits, the more the flavor develops, so make the soup a day in advance for best results.
- Step 3: Prepare croutons Heat the remaining olive oil in a medium skillet over medium heat until it's hot but not smoking. Then add the bread and toss for 6 to 8 minutes, until it's golden. Then, with a slotted spoon, remove the croutons to a paper-towel-lined plate and season them with salt and pepper.
- Step 4: Serve Divide the gazpacho into bowls, top it with the bread, and garnish it with basil.
- FACT: Gazpacho originally derived from Arabs who occupied Spain from the 8th to the 13th century.
You Will Need
- A red bell pepper
- A green bell pepper
- A cucumber
- A red onion
- 4 plum tomatoes
- 3 garlic cloves
- minced
- 23 oz. tomato juice
- u00bc c. white wine vinegar
- Juice of 1 lime
- u00be c. extra-virgin olive oil
- u00bd tbsp. salt
- 1 tsp. pepper
- French bread pieces
- Fresh basil leaves for garnish
- A food processor (optional)
