Recipe courtesy of Michele Urvater

Gazpacho, the Monday to Friday Way

Name: Gazpacho, the Monday to Friday Way
Prep time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Ingredients: 3 scallions, cut into large pieces; 2 large red bell peppers, cored, seeded and coarsely chopped; 4 kirby cucumbers, peeled, seeded and coarsely chopped; 1 clove garlic, peeled; 4 cups tomato juice; 2 tablespoons olive oil; 1 to 2 tablespoons red wine vinegar; Salt and cayenne pepper; 1 cup cubed day old French or Italian bread optional; For garnish, optional: sour cream, 1 kirby cucumber, peeled seeded and finely diced and mixed with 1 scallion, thinly sliced

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Level: Easy
Total: 1 hr 30 min

Prep: 1 hr 30 min

Yield: 4 servings

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Ingredients

3 scallions, cut into large pieces

2 large red bell peppers, cored, seeded and coarsely chopped

4 kirby cucumbers, peeled, seeded and coarsely chopped

1 clove garlic, peeled

4 cups tomato juice

2 tablespoons olive oil

1 to 2 tablespoons red wine vinegar

Salt and cayenne pepper

1 cup cubed day old French or Italian bread optional

For garnish, optional: sour cream, 1 kirby cucumber, peeled seeded and finely diced and mixed with 1 scallion, thinly sliced

Directions

In a food processor puree the scallions, bell peppers, cucumbers, garlic, tomato juice and olive oil. Add 1 to 2 tablespoons of vinegar and season to taste with salt and pepper. If you find the mixture too thin, add the cubed dried bread and puree gain until thick enough for your taste. Cover and refrigerate at least for 1 hour until serving time. Garnish with sour cream, cucumber and scallion.