Chef Andrea’s Recipe from KATU’s Afternoon Live!

Tomato Gazpacho

Serves 8

8 cups tomatoes, about 3 pints

3/4 cup fresh breadcrumbs or panko, optional

6 tablespoons olive oil

2 cups cucumber

1 tablespoon garlic, minced

Salt and pepper, to taste

Vinegar, optional

Puree all ingredients in a high-powered blender until smooth.  Press through a fine mesh strainer to remove any remaining skins or seeds.