Pickle Brine Gazpacho
Servings
4 Servings
Ingredients
- 8 slices of challah or bread crusts removed and torn into chunks (about 3 cups)
- 1 cup pickle brine
- ½ cup best quality extra virgin olive oil
- 2 pounds ripe tomatoes seeded
- 3 shallots quartered
- 2 garlic cloves
- ½ cup tomato juice if needed (some tomatoes are juicier than others)
- Garnish: drizzle of good evoo fresh herbs
Instructions
- Place bread in food processor with pickle brine and evoo. Allow to soak for 5 minutes before adding tomatoes, shallots, garlic, and juice, if needed. Process to thick, creamy soup consistency.