Gazpacho

Author

NuWave

Servings

6

Category

Sauces, jams & condiments

Ingredients

• 5 lbs fresh tomatoes, halved, seeded
• 1 clove garlic
• 3 slices toasted rustic or sourdough bread
• 2 English cucumbers, halved lengthwise, seeded
• 8 green bell peppers, halved, seeded
• ¼ C extra-virgin olive oil
• 2 T red wine vinegar
• 2 T Spanish sherry vinegar
• Sea salt and black pepper to taste
• 2 T thyme, chopped

Directions

1. Add tomatoes, cucumber, garlic, and bell peppers to blender and pulse 3-4 times.
2. Add oil, vinegars, and black pepper to blender and pulse 4-5 times.
3. Add the bread and pulse for 15 seconds.
4. Season gazpacho with salt and refrigerate overnight before serving.