Gazpacho with Red Onion
From: Marie-Eve, Greenfield Park, Montreal, Quebec, Canada
Comments: Typically Spanish, perfect for the summertime.
Servings: 6
IngredientsPreparation
  • 10 medium tomatoes, peeled, quartered then chopped
  • 4 small Lebanese cucumbers [or 2 small English cucumbers], seeded and diced
  • 2 medium red Spanish onions, minced
  • 3 cloves garlic, minced
  • 1/4 cup [60 mL] red wine vinegar
  • 1/4 cup [60 mL] olive oil
  • 2 teaspoons [10 g] sugar
  • 2 tablespoons [30 mL] freshly chopped dill or fennel
  • 2 teaspoons [10 mL] Tabasco sauce
  • 1 teaspoon [5 mL] freshly ground black pepper
  • 28 ounces [796 mL] tomato juice
Croutons
  • 1 loaf unsliced white bread
  • 1/4 cup [60 g] butter
  • 1 tablespoon [15 mL] olive oil
  • Puree together chopped tomatoes, cucumber dices, minced red Spanish onions, minced garlic, red wine vinegar, olive oil, sugar, freshly chopped dill or fennel, Tabasco sauce and pepper into a food processor.
  • Pour tomato juice into a large bowl; stir in tomato-cucumber puree.
  • Cover and refrigerate for at least 3 hours, or overnight.
  • Prepare croutons.
  • Serve really cold, topped with drained croutons.
Croutons
  • Remove crusts then cut white part of bread into 1-inch [2.5-cm] cubes.
  • Into a casserole, heat together half of butter and olive oil.
  • Lightly brown half of bread cubes into hot fat.
  • Drain onto paper toweling.
  • Repeat with remaining ingredients.