Superb spicy gazpacho with ULIVA EVOO and white balsamic vinegar

Ingredients for 6:

  • 2 1/2 pounds vine-ripened tomatoes, chopped
  • 1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
  • 1 small fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
  • 1 small onion, chopped
  • 1 medium cucumber, peeled, seeded, and chopped
  • 3 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
enough white bread, crusts removed and bread torn into pieces, to measure
  • 2 cups (about 4 slices)
  • 3 tablespoons REALE White Balsamic Vinegar 4 year old
  • 3 tablespoons ULIVA Extra Virgin Olive Oil ice water for thinning soup
croutons and finely diced tomato, green bell pepper, and cucumber for garnish

Instructions:

Can be prepared in 45 minutes or less but requires additional unattended time.

In a blender purée chopped tomatoes, bell peppers, jalapeño, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force purée through a coarse sieve into a bowl and chill soup at least 6 hours or overnight. Thin soup with ice water and serve topped with croutons and finely diced vegetables.

Makes 6 ½ cups