Maria’s Tomato Gazpacho


Serves: 4
Total Calories: 149

Ingredients

4 slices white bread, cut into 1/2-inch cubes
vegetable oil for frying the bread
4 cups canned tomato juice
1 green bell pepper, , washed, seeded, and finely chopped
1 medium cucumber, peeled and finely chopped
2 large ripe tomatoes, peeled and finely chopped
1/2 white onion, finely chopped
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 ripe avocado (Hass variety preferred)

Directions:

1. Preheat the oven to 400°. Put the bread cubes on a baking sheet and toast in the oven until dry and beginning to brown about 5 minutes. Remove from the oven. Heat the oil in a skillet until shimmering and fry the toast until crisp and brown. Drain on paper towels and put into a small condiment bowl to serve with the soup.

2. Put half of the chopped green pepper, half of the cucumber and half of the tomatoes in a blender. Put the remaining chopped vegetables into separate small condiment bowls. Put all of the chopped onion in a small condiment bowl. Set the condiment bowls aside until you serve the soup.

3. Add 1 cup of the tomato juice to the blender and purée the vegetables as smoothly as possible. Pour the purée into the bowl with the remaining tomato juice. Add salt and pepper. Cover and refrigerate at least 1 hour, or up to 6 hours. The soup is best served the day it's made.

4. Shortly before serving, peel and dice the avocado and put it into a small condiment bowl. Arrange all the condiment bowls on the table for each person to add to the soup. Ladle the cold soup into individual bowls and serve.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 149
Calories from Fat: 2

This Maria’s Tomato Gazpacho recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


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