Recipe

Colonial Williamsburg Gazpacho Recipe

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Ingredients

1 large ripe tomato, peeled & seeded .
fresh ground black pepper .
2 c tomatoes or V8 vegetable juice .
2 tbsps red wine vinegar .
1/2 stalk celery, sliced .
2 tbsps extra virgin olive oil .
1/2 tsp salt .
1 c water .
4 cucumbers, peeled, seeded & cut into l-inch slices .
1 garlic clove, peeled & minced .
1/2 green pepper, seeds removed & cut into strips .
1/2 large onion, peeled & sliced .
1 1/4 c broken pieces white bread

Directions

Step #1 1.
Step #2 Pass the cucumbers, or chop finely (but do not puree) in a food processor/blender fitted with the steel blade, garlic & bread through the small die of a meat grinder, onion, celery, green pepper, tomato, using on & off pulsing action.
Step #3 2.
Step #4 Combine with the remaining ingredients, season to taste & stir well.
Step #5 Serve very chilled.
Step #6 Note: The soup can be made up to a day in advance & put in the fridged, tightly covered.
Enjoy the Colonial Williamsburg Gazpacho recipe

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