CHILLED SPANISH GAZPACHO
CHILLED SPANISH GAZPACHO

CHILLED SPANISH GAZPACHO

Yield
24 portions
Portion Size
1 cup
Ingredients: Measure:
Chicken or vegetable stock
2 quarts
6-1/3 cups
Green peppers, cut into chunks
2
Cucumbers, cut into chunks
2
Jalapeno peppers, cut into chunks
2
Scallions, roughly chopped
12
Garlic
1 medium clove
Fresh basil
6 tbsp
Olive oil
3 tbsp
Balsamic vinegar
3 tbsp
Tarragon
2 tbsp
Worcestershire sauce
4 tsp
Lime juice
2 tbsp
Hot pepper sauce
1/2 tsp
Garlic
1 medium clove
Extra virgin olive oil
1 tbsp
Bread, cut into 1/4-inch cubes
4 slices

Directions

  1. Combine all soup ingredients in food processor. Pulse until smooth. Chill 1 hour or overnight.

  2. Garnish with toasted baguette slices or fresh made croutons.

  3. Garnish Directions:

  4. Sauté the garlic clove in the olive oil until aromatic, 1 minute to infuse the flavor of garlic into the oil.

  5. Discard the garlic clove and add the bread cubes. Sauté the bread cubes over medium-high heat, turning frequently, until crisp and lightly browned, 3-4 minutes.

  6. Garnish each serving of soup with a small amount of the croutons.

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