Zuppa di Verdure a Freddo -- Cold Vegetable Soup (G

Name: Zuppa di Verdure a Freddo -- Cold Vegetable Soup (Gazpacho)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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.

Servings: persons

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
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.

1
Reserve small amount of the bell peppers, onion and cucumber to serve as garnishes for the Gazpacho.
2
Place the crusty bread in a bowl and driz- zle with some olive oil and pour the V8 or tomato juice over the bread.
3
Add at least 1 tablespoon of the wine vinegar and mix well to incorporate all flavors.
4
Set aside for at least 30 minutes.
5
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.
6
Transfer to the large bowl with the bread mixture.
7
Add some of the tomatoes.
8
bell peppers, cucumbers and onions, along with a 1/4 cup of the olive oil and process until smooth.
9
Transfer to the large bowl.
10
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.
11
Add some of the remaining vinegar and taste to adjust seasonings.
12
Chill for at least 4 hours or overnight.
13
Serve with the reserved vegetables.
14
,

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 thick slices of day old Italian bread, 1-1/2 to 2 lb. ripe tomatoes, peeled, seeded, and diced., 2 tablespoons, wine vinegar, and more.

Yes, Zuppa di Verdure a Freddo -- Cold Vegetable Soup (Gazpacho) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions