COLONIAL WILLIAMSBURG GAZPACHO

Colonial Williamsburg Gazpacho image

Provided by hungerbuster

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

Previous Next

4 cucumbers, peeled, seeded and cut into l-inch slices
1/2 large onion, peeled and diced
1/2 stalk celery, sliced
1/2 green pepper, seeds removed and cut into strips
1 large ripe tomatoes, peeled and seeded
1 garlic clove, peeled and minced
1 1/4 cups broken pieces white bread
2 tablespoons extra virgin olive oil
1 cup water
2 tablespoons red wine vinegar
1/2 teaspoon salt
2 cups tomatoes or 2 cups v 8 vegetable juice
fresh ground black pepper

Steps:

Pass the cucumbers, onion, celery, green pepper, tomato, garlic and bread through the small die of a meat grinder, or chop finely (but do not puree) in a food processor fitted with the steel blade, using on and off pulsing action.
Combine with the remaining ingredients, season to taste and stir well. Serve very chilled.
Note: The soup can be made up to a day in advance and refrigerated, tightly covered.

Nutrition Facts : Calories 85.5, Fat 3.9, SaturatedFat 0.6, Sodium 192.2, Carbohydrate 12.4, Fiber 2, Sugar 5.2, Protein 2.2