Zuppa di Verdure a Freddo -- Cold Vegetable Soup (Gazpacho)
- 4 thick slices of day old Italian bread
- 1-1/2 to 2 lb. ripe tomatoes, peeled, seeded
- and diced.
- 2 tablespoons, wine vinegar
- 3/4 cup, Extra Virgin Olive Oil
- 3/4 cup, V8
- tomato juice
- 2 cloves garlic, minced
- pinch of cayenne pepper
- 1/2 teaspoon, Kosher salt and ground
- Black pepper
- 1 each, red & green bell pepper,
- cucumber, onion, all md. and
- all seeded, peeled and diced.
- Reserve small amount of the bell peppers, onion and cucumber to serve as garnishes for the Gazpacho.
- Place the crusty bread in a bowl and driz- zle with some olive oil and pour the V8 or tomato juice over the bread.
- Add at least 1 tablespoon of the wine vinegar and mix well to incorporate all flavors.
- Set aside for at least 30 minutes.
- Trasfer the bread mixtgure to a food pro- cessor or blender and add the minced gar- lic, cayenne pepper and the salt and black pepper and process until very smooth.
- Transfer to the large bowl with the bread mixture.
- Add some of the tomatoes.
- bell peppers, cucumbers and onions, along with a 1/4 cup of the olive oil and process until smooth.
- Transfer to the large bowl.
- Repeat this process with the remaining vegetables and oil, until all the ingredients have been pro- cessed to a very smooth consistency and have been transferred to the large bowl.
- Add some of the remaining vinegar and taste to adjust seasonings.
- Chill for at least 4 hours or overnight.
- Serve with the reserved vegetables.
- ,
italian bread, tomatoes, wine vinegar, olive oil, tomato juice, garlic, cayenne pepper, salt, black pepper, green bell pepper, cucumber
Taken from www.foodgeeks.com/recipes/22075 (may not work)