Gazpacho

Ingredients

• 3 piece(s) Slices bread, crusts removed and discarded
• 1 cup Cold water, divided
• 2 cup Medium tomatoes (ripe, skinned, seeded, and roughly chopped)
• 1 piece(s) Cucumber (peeled, seeded, and roughly chopped)
• 1 tsp Green pepper (seeded and roughly chopped)
• 2 piece(s) Minced garlic
• 1 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 tsp Low-sodium adobo seasoning
• 1 cup Tomato (seeded and finely chopped)
• 1/4 medium Red onion (finely chopped)
• 1/4 tsp Green bell pepper (seeded and finely chopped)
• 1 piece(s) Hard-cooked egg, finely chopped

Instructions

1. Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water.
2. Soak until bread is saturated, about 15 minutes.
3. Squeeze water from bread, discarding soaking water.
4. In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.
5. Blend until well combined, about 1 minute.
6. With motor running, add oil in steady stream until well blended.
7. Stir in vinegar, season with low-sodium adobo.
8. Strain puréed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.
9. Cover terrine; transfer to refrigerator.
10. Chill at least 1 hour, or up to 48 hours.
11. To serve, divide soup evenly among serving bowls.
12. Garnish with tomatoes, onions, peppers, and eggs.

Storage and Meal Prep Tips