Recipe courtesy of Rachael Ray
Deconstructed Gazpacho
Total:
17 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
17 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Toast bread lightly under hot broiler on both sides. Let cool.

Combine chopped fresh tomatoes with finely diced cucumber, celery, pepper, and onion in a bowl. Dress with the juice of 1/2 lime. Set aside.

Place remaining chunked veggies in food processor with the juice of remaining half lime, crushed tomatoes, extra virgin olive oil, hot sauce, a little salt, the leaves of 1 sprig of oregano and a few leaves parsley. Process until smooth. Adjust salt and hot sauce to your taste. Chop remaining parsley and oregano and add to diced veggies. Season veggies with salt, to taste.

Pour puree into shallow bowl or dish, just enough to coat the bottom. Set a toast on each dish and top with equal amounts of diced vegetables. Serve.

IDEAS YOU'LL LOVE

Wild Mushroom Fricassee Over Polenta

Recipe courtesy of Rachael Ray

Ceci (Chickpeas) Sauce with Penne

Recipe courtesy of Rachael Ray

Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef

Recipe courtesy of Rachael Ray

Southern Green Beans

Recipe courtesy of Rachael Ray

Deconstructed Arrabbiata

Recipe courtesy of Rachael Ray

Gazpacho

Gazpacho

Recipe courtesy of Wolfgang Puck

Gazpacho

Recipe courtesy of Ree Drummond

Gazpacho

Recipe courtesy of Curtis Aikens

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking