Heirloom Gazpacho
3.13.14 vegetarian | light | starter
Ingredients
3/4 green bell pepper, seeded
1/2 cucumber, peeled and sliced
2 cloves garlic, chopped
1/2 cup olive oil
2 day-old crusty bread rolls, cut into thick slices
6 heirloom tomatoes, peeled and quartered
1/2 tablespoon kosher salt
1 T yellowdot hot sauce + 1 t
1 pinch cayenne pepper
1/2 teaspoon balsamic vinegar
1/4 teaspoon olive oil
This chilled soup is satisfying and still very healthy. The vegetables are not cooked so all vitamins are preserved.
Instructions
Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt, cayenne pepper and yellowdot. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve. Top with yellowdot to taste.
