4 Tomatoes, peeled and seeded
1 Red bell pepper, seeded
1 Yellow bell pepper, seeded
1 Long English cucumber, peeled
3 Garlic cloves, minced
3 tablespoon Balsamic vinegar
2 tablespoon Olive oil, extra virgin
4 cup Vegetable cocktail
1/2 cup Dill, fresh, chopped
1 sm Jalapeño pepper, seeded and minced
1/4 cup Red onion, finely chopped
2 Celery stalks, diced
Salt and pepper
GARNISH
3 sl Bread
1 tablespoon Olive oil
Dill sprigs
Yield: 6 servings
Coarsely chop 3 tomatoes, red pepper, half yellow pepper and half cucumber; set remaining vegetables aside.
In food processor, puree chopped vegetables, garlic, vinegar and oil until smooth. Transfer to large bowl; stir in vegetable cocktail, dill, jalapeño pepper, onion, celery and salt and pepper to taste. Dice remaining tomato, cucumber and yellow pepper, stir into soup. Cover gazpacho; refrigerate 2 hours or up to 24 hours. Taste and adjust seasoning.
GARNISH:
Preheat oven to 350 F. Brush bread with oil; cut into 1/2 inch cubes. Spread cubes on baking sheet; bake 10 to 12 minutes or until golden, turning over once. Serve gazpacho in chilled bowls. Sprinkle croutons and dill sprigs on top.