Zuppa di Verdure a Freddo -- Cold Vegetable Soup (Gazpacho)




4 thick slices of day old Italian bread
1-1/2 to 2 lb. ripe tomatoes, peeled, seeded
and diced.
2 tablespoons, wine vinegar
3/4 cup, Extra Virgin Olive Oil
3/4 cup, V8 or
tomato juice
2 cloves garlic, minced
pinch of cayenne pepper
1/2 teaspoon, Kosher salt and ground
Black pepper
1 each, red & green bell pepper,
cucumber, onion, all md. and
all seeded, peeled and diced.


Reserve small amount of the bell peppers,
onion and cucumber to serve as garnishes
for the Gazpacho.

Place the crusty bread in a bowl and driz-
zle with some olive oil and pour the V8 or
tomato juice over the bread. Add at least
1 tablespoon of the wine vinegar and mix
well to incorporate all flavors. Set aside
for at least 30 minutes.

Trasfer the bread mixtgure to a food pro-
cessor or blender and add the minced gar-
lic, cayenne pepper and the salt and black
pepper and process until very smooth.
Transfer to the large bowl with the bread

Add some of the tomatoes. bell peppers,
cucumbers and onions, along with a ¼ cup
of the olive oil and process until smooth.
Transfer to the large bowl. Repeat this
process with the remaining vegetables and
oil, until all the ingredients have been pro-
cessed to a very smooth consistency and
have been transferred to the large bowl.

Add some of the remaining vinegar and
taste to adjust seasonings. Chill for at least
4 hours or overnight.

Serve with the reserved vegetables. ,

Author's Comments

Although Gazpacho is not Italian . . . by any stretch of the imagination, it is a great soup
on a very hot night. And during some of those hot summer nights our family indulged
in “cold suppers”. That would include a cold soup, cold cuts like ham, and cappacolo
and mortadella and of course potato salad and Cole Slaw! I used to relish those “cold
suppers”. Eating sandwiches for dinner . . . that was really something!

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