Gazpacho

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

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.

Refrigerate in a sealed container for 4 hours, or until completely chilled.

Serve cold, topped with your desired garnishes.

Print Options:

Gazpacho