Thursday, August 11, 2011

Gazpacho

While it's still hot out there, here is another wonderful dish that won't heat up the house.

Ingredients:


1 slice bread, crust removed and torn into pieces
2 cups vegetable juice
1¼ pounds ripe tomatoes, half roughly chopped, half in ¼-inch dice
1⅓ cups cucumber, peeled and seeded, half roughly chopped, half in ¼-inch dice (1 1/3 cups)
1 medium onion, half roughly chopped, half in ¼-inch dice
½ large red bell pepper, half roughly chopped, half in ¼-inch dice
¼ cup extra-virgin olive oil
1½ tablespoons white balsamic vinegar
1½ tablespoons freshly squeezed lime juice
1 teaspoon chopped garlic
1 jalapeno, seeded and minced

Directions:

1. In a small bowl, soak bread with tomato juice until softened, about 5 minutes.

2. Place bread and juice in blender with the roughly chopped vegetables, olive oil, vinegar, lime juice, garlic and jalapeno. Blend until very smooth, about 3 minutes. Transfer to a large bowl and stir in remaining vegetables.

3. Season to taste with salt and pepper and chill for 1½ hours before serving.