Gazpacho

Gazpacho

A cool, healthy, summer treat!

Everyone into the pool (food processor):
28 oz. can of diced or pureed tomatoes (San Marzano or plum)
2 cucumbers, remove skin and seeds
1/4 of a red onion
1 tbsp. Worcestershire sauce
1 tbsp. rice wine vinegar
2 tbsp. EVOO
Juice of 1/2 a lemon
kosher salt and fresh cracked black pepper

Puree, then push through a sieve or cheese cloth to hold back most of the pulp. Put a small amount of the pulp into the liquid you will save to add texture. Cover and refrigerate for at least an hour (or overnight).

Pour the liquid back into the food processor. Add the juice of half a lemon, a dash of salt and pepper, and several cilantro leaves. Drop in a few hunks of bread (staler is better). Pulse it up in the food processor then serve with a cilantro leave garnish.This is a great dish to make ahead and chill overnight. It gets better as it sits.

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