Gazpacho

Name: Gazpacho
Yield: 4
Ingredients: 6 medium tomatoes, seeds and skin removed, diced; 1/2 cucumber, peeled and diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 small onion, diced; 1 clove of garlic, minced; 1 cup of breadcrumbs; 2 tablespoons of olive oil; 2 tablespoons of red wine vinegar; 2 cups of tomato puree; 1/2 teaspoon of dried oregano; salt and pepper to taste

1
6 medium tomatoes, seeds and skin removed, diced
2
1/2 cucumber, peeled and diced
3
1 green bell pepper, diced
4
1 red bell pepper, diced
5
1 small onion, diced
6
1 clove of garlic, minced
7
1 cup of breadcrumbs
8
2 tablespoons of olive oil
9
2 tablespoons of red wine vinegar
10
2 cups of tomato puree
11
1/2 teaspoon of dried oregano
12
salt and pepper to taste

Ingredients

1
6 medium tomatoes, seeds and skin removed, diced
2
1/2 cucumber, peeled and diced
3
1 green bell pepper, diced
4
1 red bell pepper, diced
5
1 small onion, diced
6
1 clove of garlic, minced
7
1 cup of breadcrumbs
8
2 tablespoons of olive oil
9
2 tablespoons of red wine vinegar
10
2 cups of tomato puree
11
1/2 teaspoon of dried oregano
12
salt and pepper to taste

Directions

1
Blend all the ingredients, except for salt and pepper, in a blender or processor until smooth
2
If the consistency is too thick, add a little cold water
3
Refrigerate for at least two hours
4
When chilled, season with salt and pepper, then chill further with ice cubes
5
Gazpacho is traditionally served with cooked egg pieces, green and red bell peppers, cucumber, and black olives in small bowls.

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