CHRISTIAN CHEFS INTERNATIONAL
Chilled Gazpacho

Culinary Institute of America
Yield: 1 gallon (3.75 liters)

2.5lb (1kg) Tomato concasse
10oz (285g) Cucumbers, peeled, seeded, and diced
10oz (285g) Onions, diced
10oz (285g) Green peppers, diced
10oz (285g) Red peppers, diced
8oz (225g) White bread, cubed
6oz (180ml) Olive oil
4oz (120ml) Red wine vinegar
1tsp Salt, to taste
1/2tsp White pepper, to taste
Garnish:
2oz (60g) Tomato, small dice
2oz (60g) Red pepper, small dice
2oz (60g) Green pepper, small dice
2oz (60g) Cucumber, small dice
8oz (225g) Croutons

Procedure:
1. Combine the ingredients, except the garnish; chill the soup. Let the soup rest overnight.
2. Puree the soup and strain.
3. Serve cold and garnish each portion individually or serve garnish ingredients separately.

Notes:
Gazpacho has a short refrigeration shelf-life. The tomatoes will sour very quickly. It's best prepared every 2-3 days, or even daily if possible.


If you have a good recipe to share, or have a question about any of the techniques or ingredients mentioned in this one please feel free to post it at our Facebook Page.


Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

Contact Us
E-Mail
Phone: 503.794.4083
Address: 289 Spruce St. #1484, Cannon Beach, Oregon 97110-1484

Live webcam outside CCA
Find Us

© 1998-2017 Christian Chefs International & Christian Culinary Academy