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Experience the Life
: Food
: Gazpacho
Shields Tavern
Colonial Williamsburg
Williamsburg, Virginia
Serves 8
4 cucumbers, peeled, seeded and cut into l-inch slices
½ large Spanish or Bermuda onion, peeled and diced
½ stalk celery, sliced
½ green pepper. seeds and ribs removed, and cut into strips
1 large ripe tomato, peeled and seeded
1 garlic clove, peeled and minced
1¼ cups broken pieces of white bread
2 tablespoons extra virgin olive oil
1 cup water
2 tablespoons red wine vinegar
½ teaspoon salt, or to taste
2 cups tomato or Vå8 juice
Freshly ground black pepper to taste
1. Pass the cucumbers, onion, celery, green pepper, tomato,
garlic and bread through the small die of a meat grinder, or chop
finely (but do not puree) in a food processor fitted with the
steel blade, using on and off pulsing action.
2. Combine with the remaining ingredients, season to taste and
stir well. Serve very chilled.
Note: The soup can be made up to a day in advance and
refrigerated, tightly covered.
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Historic Triangle