Serves: 6
Ingredients:
1 cup focaccia (1/2 – inch cubed)
10 medium plum (Roma) tomatoes (large cubed)
2 cups tomato juice
1/2 cup red bel peppers (chopped)
1/2 cup green bell peppers (chopped)
1/2 cup celery (chopped)
2 cups European cucumbers (chopped)
1 tablespoon red onion (chopped)
1 small garlic cove (chopped)
4 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons fresh basil (chopped)
2 teaspoons fresh parsley (chopped)
1 teaspoon kosher salt
1/4 teaspoon black pepper (ground)
1/4 to 1/2 teaspoon red pepper sauce
1/2 cup creme fraiche
Procedure:
Lightly toss cubed focaccia with olive oil. Place on the sheet pan, and toast in a 350 degreed Fahrenheit oven for 10 minutes or until golden brown. Set aside to cool. Place all ingredients except focaccia and creme fraiche in a blender, and puree until smooth. Remove and place in refrigerator for 30 minutes to cool. Divide among 6 soup bowls; garnish each with a quenelle of creme fraiche and focaccia croutons.
Wine Pairing:
Chateau Des Jacques; Moulin-a-Vent; Louis Jadot; Beaujolais, France.
Restaurant: Celebrity Cruises
Recipe Type: AuthenticSubmitted By: Celebrity Cruises
Recipe Author: Celebrity Cruises
Original Photograph By: Celebrity Cruises
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.cruisetraveloutlet.com/before-you-board/celebrity-cruises-recipe-of-the-week/tuscan-style-tomato-gazpacho-with-croutons/