Sarah‘s Gazpacho inspired by Grammys version Recipe
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Ingredients: |
Ingredients: 1 Spanish onion, diced finally
2 large English cucumbers , peeled seed, and diced finally
3 colored peppers, any combination of red, yellow, orange, seed, and diced finally
8 good fresh ripe tomatoes, cored and diced finally
Kosher salt
Freshly ground black pepper
1/4 cup of freshly squeeze lemon juice
1 bunch of fresh Italian parsley, chopped finely
1/4 cup Sherry vinegar
1/4 cup olive oil
1 cups V-8 juice (original style)
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Directions: |
Directions:In a large mixing bowl add all your diced vegetables. Cucumber, peppers, onion, fresh tomatoes, stir them all together, and then reserve one cup of mixed chopped vegetables in a small dish.
Add the rest of the ingredients, and with an immersion blender, mix everything together. We like to leave it a little bit chunky, Whatever looks best. You can do this in a food processor, or a standard blender as well.
The soup is generally mixed together, add a quarter cup of olive oil, and blend one more time. Check the seasoning.
Refrigerate until you’re ready to use
Before serving, check the seasoning again, add salt or vinegar or lemon juice, if needed
I top each of the soups with the sprinkling of the chopped vegetables, and serve with freshly made croutons. |
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Crispy fresh croutons |
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Ingredients: |
Ingredients: One loaf of good quality, freshly baked or day, old, Italian or French bread
1/2 cup olive oil
Kosher salt
Fresh ground black pepper
Three cloves , garlic cloves, smashed and diced, parentheses, (optional)
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Directions: |
Directions:Cube up your bread into half inch cubes, and put them all in a bowl
Add a quarter cup of olive oil, salt, pepper, and fresh garlic if you want, and mixed together gently
Heat, sauté pan on your stove, once pan is hot add a quarter cup of olive oil, then add your dressed bread to the oil. Keep a close eye and stir it as you go. It’s done when they’re all toasty and crunchy but not burned. If you do add garlic, be careful that it doesn’t burn as well.
Drain the croutons on paper towels, and set them aside to serve with your soup.
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