Deselect All. 2 thick slices day-old bread, such as ciabatta or peasant white, crusts removed. 6 large cloves garlic, chopped. 2 tablespoons freshly chopped oregano leaves From bing.com Steps 2
Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. From bing.com Steps 2
For the soup: Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. From bing.com Steps 6
Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired. Recipe courtesy Joanne Lamb Hayes and Lori … From bing.com Steps 2
Deselect All. 2 1/2 pounds vine-ripened or canned tomatoes, chopped. 1 medium green bell pepper, chopped. 1 medium red bell pepper, chopped. 1 small onion, chopped From bing.com Steps 2
Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry. From bing.com Steps 3
For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network. From bing.com Steps 3
Mince up the garlic, cut the onion into slices, and dice up the tomatoes, celery, cucumber and zucchini. Throw all the garlic, all the onion, half of the remaining diced vegetables and the oil ... From bing.com Steps 5
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day. From bing.com Steps 2
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