Ingredients
The following ingredients have 5 Servings
- 1/4 cup chopped roma tomato ((this amount is taken from the chopped tomatoes below))
- 1/4 cup chopped English cucumber ((this amount is taken from the chopped cucumber below))
- 1/4 cup fresh corn kernels
- 2 Tablespoons chopped fresh parsley
- 2 cups cubed crustless rustic bread
- 1/2 cup water
- 6 roma tomatoes (chopped, divided)
- 1/2 English cucumber (peeled and chopped, divided)
- 1 red bell pepper (chopped)
- 1/2 large white onion (chopped)
- 1/2 cup extra-virgin olive oil
- 2 Tablespoons dry white wine
- 2 Tablespoons red wine vinegar or rice vinegar
- 3 cloves garlic
Instruction
- For the garnish, individually place 1/4 cup of the chopped tomatoes, 1/4 cup of the chopped cucumber, the corn kernels and the parsley in separate small bowls. Set aside.
- With the cubed bread and 1/2 cup of water combined in a medium bowl, let mixture rest for 10-12 minutes, until majority of the water has absorbed.
- Transfer the bread mixture to a large bowl and add the remaining tomatoes, cucumber, chopped red bell pepper and the last 5 ingredients. Stir to combine.
- Place the mixture in bowl of a food processor or blender and purée until smooth.
- With a strainer over a large bowl, strain gazpacho. No need to strain if you prefer it slightly chunky.
- Cover and refrigerate for 2 1/2 hours until completely chilled. Gazpacho can be prepared 8 hours ahead. Keep covered and refrigerated.
- Ladle gazpacho into bowls.
- Choosing a little bit of each or your favorites, garnish with your choice of desired reserved vegetables: tomato, cucumber, corn and/or parsley.
- Serve well chilled.
