Gazpacho Screenshot from America's Heartland Season 7 Episode 08
Ingredients
 1 large piece baguette or sourdough bread
 2 cups finely chopped tomatoes
 1 small green pepper (about a cup)
 ½ sweet onion (such as Vidalia), roughly chopped
 2 small cloves garlic, peeled
 1 small jalapeno pepper, roughly chopped
 1 small lemon (juice)
 ¼ cup red wine vinegar
 2 tbsp olive oil
 Salt and pepper to taste
Directions
1

Place bread in a bowl and soak in ice water until soft then remove from water, place in food processor or blender and combine with remaining ingredients and blend until a coarse liquid consistency is reached, seasoning to taste with the salt and pepper. Serve chilled and drizzle with more olive oil before serving.

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Candied Orange SaladBy On behalf of America's HeartlandOrange Knowledge
  • Make sure oranges are free of soft spots and too many blemishes
  • Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
  • Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
  • Winter is orange season!
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Ingredients

 1 large piece baguette or sourdough bread
 2 cups finely chopped tomatoes
 1 small green pepper (about a cup)
 ½ sweet onion (such as Vidalia), roughly chopped
 2 small cloves garlic, peeled
 1 small jalapeno pepper, roughly chopped
 1 small lemon (juice)
 ¼ cup red wine vinegar
 2 tbsp olive oil
 Salt and pepper to taste

Directions

1

Place bread in a bowl and soak in ice water until soft then remove from water, place in food processor or blender and combine with remaining ingredients and blend until a coarse liquid consistency is reached, seasoning to taste with the salt and pepper. Serve chilled and drizzle with more olive oil before serving.

Gazpacho
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