Ingredients
-
1 1/2
-
1
-
1
-
1
-
2
-
1 1/2
-
1/3
-
1/2
-
1/4
-
1/3
-
-
-
-
-
Directions
Italian Gazpacho, From The Balsamic Vinegar Cookbook An Italian version of the traditional Spanish dish This is wonderful with fresh from the garden vegetables , used the idea of MariaLuisa’s to do half balsamic vinegar and half red wine vinegar but I also roasted the onions, garlic and bell peppers for a different taste combination, used 2 – 28 oz cans diced tomatoes and V-8 juice for the tomato juice and it worked really well! It was a big hit and won honorable mention in our company soup competition!, Gosh, I really wanted to love this, but the balsamic vinegar gave the gazpacho a sweetish, heavy taste that was unhappy It could be the dose of vinegar that was the problem — 1/3 of a cup is alot Maybe a tablespoon of balsamic vinegar for flavor plus a tablespoon of regular red wine vinegar for piquancy?
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Steps
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1
Done
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In a Food Processor, Combine the Tomatoes, Cucmber, Bell Pepper, Onion, and Garlic. |
|
2
Done
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Pulse a Time or Two, or Until the Vegetables Are Coarsely Chopped. |
|
3
Done
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Add in the Tomato Juice, Vinegar, Salt, and Red Pepper Flakes. |
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4
Done
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Process Until the Vegetables Are Finely Chopped. |
|
5
Done
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Be Careful not to Over Process; the Gazpacho Should not Be Smooth; May Need to Process the Gazpacho in Batches. |
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6
Done
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Transfer Mixture to a Large Bowl and Cover Tightly. |
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7
Done
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Place in the Refrigerator For at Least 4 Hours or Overnight Is Better. |
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8
Done
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Add More Seasoning, If Needed, Right Before Serving. |
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9
Done
|
Ladle Cold Soup Into Chilled Individual Bowls. |
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10
Done
|
Sprinkle With Chopped Fresh Basil. |
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11
Done
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It Is Recommended to Serve With a Cruet of Extra Virgin Olive Oil So You Can Drizzle Your Soup With Oil, to Taste. |
