Gazpacho with Sweet Green Pepper
From: Grand-Mamie, Quebec, Canada
Comments: Serve this soup really cold, from the refrigerator.
Serve this soup, along with garnishings [peeled and seeded tiny tomato dices, tiny onion dices, tiny sweet green pepper dices, tiny cucumber dices and small fried bread dices], each presented into a separate bowl, for everyone to help themselves to taste.
Servings: 4
  • 1 pound [454 g] fresh tomatoes
  • 1 onion
  • 1 sweet green pepper, membranes removed and seeded
  • 2 slices of bread
  • 1 cucumber
  • 2 cloves garlic
  • 3 tablespoons [45 mL] catsup
  • 3 tablespoons [45 mL] oil
  • 1 teaspoon [5 mL] vinegar
  • Water
  • Salt and pepper, to taste
  • Set aside 1 tomato, 1/4th of onion, 1/8th of green pepper, 1/2 a slice of bread and approximately 2 inches [5 cm] of the cucumber, to serve as garnishings.
  • Soak tomatoes into hot water for 2 minutes, to help peeling tomatoes.
  • Peel and seed cucumber.
  • Seed sweet green pepper; remove white parts.
  • Peel onion and garlic cloves.
  • Remove crusts from remaining slices of bread.
  • Into a blender, puree remaining peeled tomatoes, onion, sweet green pepper, bread slices, cucumber and garlic.
  • Mix catsup, oil and vinegar into the quite thick puree; salt and pepper.
  • If mixture is too thick, stir in a little water, no more than 3/4 cup [190 mL].
  • Refrigerate until ready to serve, really cold.