2 lbs Witten’s tomatoes, halved and cored
1 small Witten’s cucumber, peeled and seeded
1 medium Witten’s green bell pepper, cored
½ small red onion, peeled
2 small garlic cloves (or 1 large clove), peeled
3 tbsp olive oil
2 tbsp sherry vinegar
1 tsp fine sea salt
½ tsp freshly-cracked black pepper
½ tsp ground cumin
1 thick slice of white bread, crusts removed, soaked with water and rung out
Optional Garnishes: croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
1
Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
2
Refrigerate in a sealed container for 4 hours, or until completely chilled.
3
Serve cold, topped with your desired garnishes.
Ingredients
2 lbs Witten’s tomatoes, halved and cored
1 small Witten’s cucumber, peeled and seeded
1 medium Witten’s green bell pepper, cored
½ small red onion, peeled
2 small garlic cloves (or 1 large clove), peeled
3 tbsp olive oil
2 tbsp sherry vinegar
1 tsp fine sea salt
½ tsp freshly-cracked black pepper
½ tsp ground cumin
1 thick slice of white bread, crusts removed, soaked with water and rung out
Optional Garnishes: croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients
Directions
1
Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
2
Refrigerate in a sealed container for 4 hours, or until completely chilled.
3
Serve cold, topped with your desired garnishes.