Andiamo Gazpacho

Andiamo Gazpacho

1 English cucumber
2 1/2 pounds of ripe tomatoes, chopped
2 red and yellow bell peppers chopped and seeded
1/2 small red onion
3 cloves of garlic
1/4 cup chopped cilantro, plus more for garnish
3 tablespoons of red wine vinegar
1/2 cup olive evoo plus more for drizzling
1 1/4 teaspoon sea salt
1/4 teaspoon black pepper
Small tomatoes for toppings
Crumpled bacon for toppings
Garlic bread croutons for toppings

1. Finely chop 1/4 cucumber reserve for garnish
2. Peel the remaining cucumber, cut into chunks , and transfer to a blender. Add the tomatoes, peppers, onion , garlic , cilantro, vinegar, olive oil, salt and pepper. Blend until smooth . Season to taste and chill for at least 2 hours .
3. Serve soup with reserved diced cucumber ,fresh herbs, bacon, garlic bread croutons and drizzles of oil and lemon squeeze


Photo and recipe: Colleen Duffley

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