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Gazpacho 2


1.5 pounds Heirloom tomatoes
1/4 cup of white bread, cubed (you can leave the bread out if desired)
1 cup lemon cucumbers
¼-1/2 cup Olive Oil
1/2 cup onions, diced
1/4 cup Red Wine Vinegar
1 cup green pepper, diced
1 cup red peppers, diced
Salt to taste
White pepper to taste


  1. Prepare tomato concassé: Bring a large pot of water to a boil. Prep an ice water bath (a bowl full of ice water).
  2. Cut an “X” on the bottom of the tomatoes skin deep, and plunge into boiling water (you may want to do this in batches until all tomatoes have been done).
  3. Simmer for about 10-30 seconds, depending on ripeness and size of tomato, until skin begins to peel away.
  4. Remove immediately with a slotted spoon and plunge tomatoes into bowl of ice water to stop the cooking.
  5. Now you can peel the tomatoes by simply pulling away the skin of the tomato with your fingers.
  6. Remove the seeds by slicing the tomatoes in half and gently squeeze out the seeds.
  7. Chop tomatoes into a rough dice. (You can skip all of this if it seems like way too much work for you and just skip directly to the rough dice…it will change the texture of the soup a little, but it will still taste excellent)
  8. Combine remaining ingredients in a large bowl and chill overnight.
  9. Puree the soup to fine consistency. Adjust seasoning and strain if desired.
  10. Serve soup in chilled bowls.