Gazpacho Recipe - Andalusian Cold Tomato Soup

"Gazpacho" is cool, refreshing and flavorful start to a meal on a hot summer day. This soup is eaten often in Andalusia, the region from which is originates. Gazpacho can be eaten from a soup bowl, or can be drunk from a glass. Either way, it is tasty, satisfying and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar.

Prep Time: 30 minutes

Ingredients:

• 3 lb. ripe tomatoes, peeled, seeded, coarsely chopped
• 2 slices of white bread, crust removed
• 2 cucumbers, peeled, seeded, coarsely chopped
• 1 small red onion, coarsely chopped
• 3 cloves of garlic, minced
• 2 green bell peppers (or any sweet green pepper)
• 6 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• salt to taste
• For garnish - finely chopped a tsp each of cucumber and green pepper. 3-4 croutons (optional)

Preparation:

This gazpacho recipe makes 4-6 servings.

Soak the bread in a small amount (few tablespoons) of water. Gently remove and “squeeze” dry.

Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.

Once it is completely blended, pour it into a large non-metallic bowl. Add the oil and vinegar. Add salt and pepper to taste. Mix well, cover and refrigerate for several hours.

Garnish with the chopped vegetables and croutons, if desired. Serve gazpacho chilled.

Serves 8.

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