Tom's Gazpacho Soup | Celia's Gourmet Foods Cookbook

Tom's Gazpacho Soup

SOUP AND STEWS 136 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tom's Gazpacho Soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Gazpacho Soup

Ingredients

Directions

  1. Place half of each of the tomatoes, sweet onions, cucumber, bell pepper, and roasted red peppers into a food processor or heavy-duty blender. Add 1 cup of the tomato juice and puree until smooth.
  2. Pour puree into a large mixing bowl and mix in the remaining tomato juice. Cover and chill for at least 2 hours. Place serving bowls in the refrigerator to chill.
  3. Rub the clove of garlic around the interior of a large skillet, add Chipotle EVOO. Heat over medium heat until hot but not smoking, then add the bread crumbs and sauté until golden brown. Set bread cubes aside.
  4. Chop remaining vegetables to a uniform 1/4-inch dice. Place in a small mixing bowl along with balsamic vinegar, Chipotle Garlic vinaigrette, salt, and pepper. Toss to combine. Let marinate at room temperature up to 1 hour, then mix into the refrigerated puree.
  5. To serve, ladle gazpacho soup into chilled bowls and garnish with chopped chives and toasted bread cubes.

Tom's Gazpacho Soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Gazpacho Soup

Ingredients

Directions

  1. Place half of each of the tomatoes, sweet onions, cucumber, bell pepper, and roasted red peppers into a food processor or heavy-duty blender. Add 1 cup of the tomato juice and puree until smooth.
  2. Pour puree into a large mixing bowl and mix in the remaining tomato juice. Cover and chill for at least 2 hours. Place serving bowls in the refrigerator to chill.
  3. Rub the clove of garlic around the interior of a large skillet, add Chipotle EVOO. Heat over medium heat until hot but not smoking, then add the bread crumbs and sauté until golden brown. Set bread cubes aside.
  4. Chop remaining vegetables to a uniform 1/4-inch dice. Place in a small mixing bowl along with balsamic vinegar, Chipotle Garlic vinaigrette, salt, and pepper. Toss to combine. Let marinate at room temperature up to 1 hour, then mix into the refrigerated puree.
  5. To serve, ladle gazpacho soup into chilled bowls and garnish with chopped chives and toasted bread cubes.

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