Colonial Williamsburg Gazpacho

Gazpacho Shields Tavern Colonial Williamsburg Williamsburg, Virginia

• Ready In: 20 mins
• Serves: 8

Ingredients

• 4  cucumbers, peeled, seeded and cut into l-inch slices
• 1⁄2 large onion, peeled and diced
• 1⁄2 stalk celery, sliced
• 1⁄2 green pepper, seeds removed and cut into strips
• 1  large  ripe tomatoes, peeled and seeded
• 1  garlic clove, peeled and minced
• 1 1⁄4 cups  broken pieces  white bread
• 2  tablespoons extra virgin olive oil
• 1  cup water
• 2  tablespoons red wine vinegar
• 1⁄2 teaspoon salt
• 2  cups tomatoes or 2  cups  v 8  vegetable juice
•  fresh ground black pepper

Directions

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.
3. Note: The soup can be made up to a day in advance and refrigerated, tightly covered.