Sunday, July 15, 2007

My Gazpacho

2 portions

Tomatoes - 2 big
Yellow bell pepper - 1/2
Orange bell pepper - 1/2
Red onion - 1/4
Garlic - 2 large cloves
Bread - 1 big slice
Lemon juice - 1/4 lemon
Vinaigrette - 3 teaspoons
Salt, pepper, cayenne pepper to taste

- Finely dice a little bit of both peppers and red onion, set aside for decoration.
- Place all the vegetables, bread, lemon juice, vinaigrette into a blender and process until the desired consistency.
- Check for seasoning, add more lemon juice if desired.
- Serve chilled in martini glasses with diced peppers and onion on top.

- It is not a classic gazpacho, but it tastes really good.
- I used a slice of my Multigrain Harvest Loaf and left-over Vinaigrette from the Avocado and Grapefruit Salad.
- Very nice and easy to make soup, perfect for a hot summer night!

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