For The Gazpacho
2 lb Plum Tomatoes (peeled, seeded, and chopped)
1 Cup Tomato Puree
1/2 Seedless Cucumber (peeled, seeded, and chopped)
1 Red Pepper (roasted, peeled, seeded)
1 Medium Red Onion Chopped
2 cloves garlic
1/4 Cup Tantillo California Extra Virgin Olive Oil
1 Cup Cold Water
1/2 cup Cubed Stale Bread (Crust Removed)
2 Tbls Sherry Vinegar
2 Tbls Diced Chipotle Peppers
Salt and Black pepper to taste
For The Garnish
1/2 Seedless Cucumber (peeled, seeded, and diced fine)
1 Plum tomato (diced fine)
1/4 Cup Red Onion (diced fine)
1 Red Pepper (diced fine)
1/4 Cup Celery (diced fine)
2 Tbls Tantillo California Extra Virgin Olive Oil
Salt and Black Pepper to taste
1
Puree all the soup ingredients together in small batches till smooth, whisk together well and chill 4 hrs or overnight.
2
Check seasoning of the soup.
3
Mix all the ingredients for the garnish together (except for the Tantillo California Extra Virgin Olive Oil) and let sit 15 mins. then drain liquid.
4
Place 1/2 cup vegetable garnish in center of bowl and ladle gazpacho around it.
5
Drizzle Tantillo California Extra Virgin Olive Oil on top of vegetables and soup then serve.
Ingredients
For The Gazpacho
2 lb Plum Tomatoes (peeled, seeded, and chopped)
1 Cup Tomato Puree
1/2 Seedless Cucumber (peeled, seeded, and chopped)
1 Red Pepper (roasted, peeled, seeded)
1 Medium Red Onion Chopped
2 cloves garlic
1/4 Cup Tantillo California Extra Virgin Olive Oil
1 Cup Cold Water
1/2 cup Cubed Stale Bread (Crust Removed)
2 Tbls Sherry Vinegar
2 Tbls Diced Chipotle Peppers
Salt and Black pepper to taste
For The Garnish
1/2 Seedless Cucumber (peeled, seeded, and diced fine)
1 Plum tomato (diced fine)
1/4 Cup Red Onion (diced fine)
1 Red Pepper (diced fine)
1/4 Cup Celery (diced fine)
2 Tbls Tantillo California Extra Virgin Olive Oil
Salt and Black Pepper to taste
