Gazpacho

Ingredients -

10 large Tomatoes, blanched, peeled, cored and diced into ½” pieces
¼ cup Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
4 cups Tomato Juice
3 cloves Garlic, minced
1 teaspoon Coarse Salt
1 teaspoon Fresh Ground Black Pepper
6 Cucumbers, sliced ¼” thick pieces
2 medium White Onions, chopped
1 ounce sliced Almonds

Preparation:

1. Add extra virgin olive oil and vinegar to large bowl. Whisk to combine.

2. Stir in tomato juice, minced garlic, salt, and fresh ground black pepper.

3. Whisk to combine.

4. Stir in diced tomatoes, sliced cucumbers, chopped onions, and sliced almonds.

5. Cover with plastic wrap, and refrigerate overnight.

Soup Making Tip

Vegetable Selection

Learn how to properly select vegetables and you will save yourself time, money, and heartache.

Soup Making Tip

Blanching

In order to set the color and texture of vegetables, consider blanching, a technique of dipping the vegetables into boiling water for 10-30 seconds, and then immediately immersing into very cold water to stop the cooking process.