Tomato Gazpacho

Name: Tomato Gazpacho
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 (1-inch) slice of country-style bread, torn into pieces; 2 pounds of tomatoes, stemmed, roughly chopped; 2 small Persian or 1 large seedless cucumber, roughly chopped; 1 small green bell pepper, seeded, roughly chopped; 1 to 2 garlic cloves; 2 1/2 to 3 tablespoons sherry vinegar, more or less to taste; Sea salt and black pepper; 1/2 cup extra virgin olive oil; 11-ounce package Sister Schubert’s® Parker House Style Yeast Rolls

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Cool off with refreshing tomato, cucumber and peppers in this classic Gazpacho served with Sister Schubert’s^® Parker House Style Yeast Rolls.

READY In

15 Minutes

PREP TIME

15 Minutes

SERVES

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Ingredients

1 (1-inch) slice of country-style bread, torn into pieces

2 pounds of tomatoes, stemmed, roughly chopped

2 small Persian or 1 large seedless cucumber, roughly chopped

1 small green bell pepper, seeded, roughly chopped

1 to 2 garlic cloves

2 1/2 to 3 tablespoons sherry vinegar, more or less to taste

Sea salt and black pepper

1/2 cup extra virgin olive oil

11-ounce package Sister Schubert’s® Parker House Style Yeast Rolls

Directions

Step 1:

Soak bread in water for a half-hour. Squeeze out excess water.

Step 2:

Place bread, tomato, cucumber, bell pepper, garlic and vinegar in a blender. Season with salt and a few grinds of black pepper. Blend until smooth.

Step 3:

With motor running, add olive oil in a steady stream until completely smooth. Taste, adding a touch more vinegar or salt, as needed. Blend again. If too thick, add a tablespoon or two of water and blend again.

Step 4:

Strain soup through a fine mesh sieve. Refrigerate until chilled, at least 2 hours.

Step 5:

Ladle into bowls. Serve with suggested garnishes and dinner rolls.