Gazpacho With Cilantro And Lime
serves 2-4
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2 thick slices good white bread
1 1/2 pounds tomatoes, chopped
1/2 red bell pepper, cored and chopped
1 cucumber, chopped
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 tablespoon lime juice
1/2 cup water
2 tablespoons olive oil
salt and pepper
prep: 15 minutes
total: 20 minutes
small bowl
large food processor
large bowl
1. Soak the bread in 1 cup of water for five minutes, then squeeze out the excess water. Meanwhile, prep all the vegetables.
2. Put the bread in the food processor along with the tomatoes, bell pepper, cucumber, cilantro, garlic, lime juice and 1/2 cup of water. Purée the mixture, drizzling in the olive oil slowly as the processor runs. Blend until the soup's consistency is the way you like it, adding more water if you need to.
3. Season with salt and pepper to taste. The gazpacho can be served immediately, but for best flavor, chill it in the refrigerator for a few hours.
2. Put the bread in the food processor along with the tomatoes, bell pepper, cucumber, cilantro, garlic, lime juice and 1/2 cup of water. Purée the mixture, drizzling in the olive oil slowly as the processor runs. Blend until the soup's consistency is the way you like it, adding more water if you need to.
3. Season with salt and pepper to taste. The gazpacho can be served immediately, but for best flavor, chill it in the refrigerator for a few hours.
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