Recipe Gazpacho Soup Amish Recipes

In a deep bowl, combine cucumbers, tomatoes, onion, green peppers, garlic, and crumbled bread; mix together thoroughly. Stir in water, vinegar, and salt. Ladle the mixture, 2 cups at a time, into blender or food processor and blend at high speed for 1 minute, or until reduced to a smooth puree. Pour into a bowl and with a whisk, beat in the olive oil and tomato paste.
Cover the bowl tightly with foil or plastic wrap, and refrigerate for 2 or more hours, until thoroughly chilled. Before serving, stir the soup lightly to recombine it. Ladle into a large chilled tureen or into individual soup plates.
Serve the gazpacho with the bread cubes and the vegetable garnishes, presented in separate serving bowls to be added to the soup at the discretion of each diner.

Serves 6-8

2 med. cucumbers, peeled and coarsely chopped
5 med. tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 med. green pepper, cleaned and coarsely chopped
2 t. finely chopped garlic
4 cups coarsely crumbled French or Italian bread, trimmed of crust
4 cups cold water or 2 cups water and 2 cups chicken broth
1/4 cup red wine vinegar
2 t. salt
4 T. olive oil
1 T. tomato paste
Garnish
Garnish:
1 cup 1/4" bread cubes, trimmed of crusts and toasted in oven till crisp
1/2 cup finely chopped onions
1/2 c. peeled and finely chopped cucumbers
1/2 c. finely chopped green peppers

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