Gazpacho (cold soup)

Watch (runs 3:48 l RealVideo)

Ingredients

• 3 cups fresh ripe tomatoes, chopped
• 2 ripe red peppers, roasted
• 2 medium onions, chopped
• 2 cups fresh ripe cucumbers, peeled and chopped
• 5 cloves garlic, roasted
• salt and pepper
• good quality day old bread
• olive oil

Directions

1. Place first five ingredients in blender or food processor.
2. Puree until smooth.
3. Season to taste with salt and pepper.
4. If too fluid, add a few pieces of ripped bread to thicken.
5. Process once more.
6. Let sit overnight in refrigerator to allow flavours to blend.
7. Served in chilled bowls with a drizzle of olive oil on top.
8. Cut up a little of all the above ingredients (minus the bread) for a bit of salsa colour on the top.

Recipe provided by:
Chef Tyler Mason
Tys & Tails Restaurant
Sussex, N.B.