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
Puree all the soup ingredients together in small batches till smooth, whisk together well and chill 4 hrs or overnight.
Check seasoning of the soup.
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.
Place 1/2 cup vegetable garnish in center of bowl and ladle gazpacho around it.
Drizzle Tantillo California Extra Virgin Olive Oil on top of vegetables and soup then serve.
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