Summer Gazpacho from Roí Restaurant at the Hillsboro Beach Resort
Ingredients
- 3 ounce Melon (cantaloupe, watermelon or honeydew), cubed
- 3 teaspoon Olive Oil
- 2 Cloves of Garlic, minced
- 1 ounce Dried bread, left overnight (12 hours)
- 1 cucumber, chopped into pieces
- 1.5 ounce red bell pepper, chopped into pieces
- 6 ounce tomato juice
- 2 tablespoon malt vinegar
- 1 sprig of Basil, chopped
- 1 pint Salt
- 3 ounce Cooked shrimp (optional)
Instructions
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