California Gazpacho

Name: California Gazpacho
Yield: 4–6 servings
Ingredients: 2 slices firm, homestyle white bread torn into pieces; 1 large garlic clove, cut in half; 1/2 medium red onion, peeled and cut into chunks; 3 tablespoons extra virgin olive oil; 3 medium tomatoes, cut into chunks; 1 Kirby cucumber, cut into chunks; 1/2 sweet red bell pepper, seeds and stem removed, cut into chunks; 1 1/2 cups tomato juice; 1/4 cup fresh lime juice; 2 teaspoons ground cumin; Salt, to taste

From: Hip Kosher

Servings: 4–6 servings

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Ronnie's Notes

I’ve made dozens of versions of this classic summer dish and like this one the best. The lime juice gives it some tang, while the cumin livens it up a bit. Gazpacho can be chunky or a puree. I find the pureed version more satisfying, but if you like a chunkier version, process each of the vegetables separately (because their textures are so different) to the size you prefer.

Ingredients

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2 slices firm, homestyle white bread torn into pieces
1 large garlic clove, cut in half
1/2 medium red onion, peeled and cut into chunks
3 tablespoons extra virgin olive oil
3 medium tomatoes, cut into chunks
1 Kirby cucumber, cut into chunks
1/2 sweet red bell pepper, seeds and stem removed, cut into chunks
1 1/2 cups tomato juice
1/4 cup fresh lime juice
2 teaspoons ground cumin
Salt, to taste

Instructions

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Chopped avocado, optional Place the bread, garlic, onion, and olive oil into of a food processor.

Process the ingredients until finely chopped and evenly distributed, scraping down the sides of the bowl once or twice.

Add 1/2 cup water and process to blend it in.

Add the tomatoes, cucumber, and bell pepper and pulse until the ingredients are pureed.

Pour the soup into a large bowl and stir in the tomato juice, lime juice, and cumin.

Refrigerate for one hour.

Season to taste with salt.

Serve the soup with the chopped avocado on top, if desired.

Makes 4–6 servings.

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