Gazpacho

A refreshing cold soup, perfect for summer.

Course Appetizer

Cuisine Spanish

Prep Time 10

Chilling time 1

Total Time 1 10

Servings

Calories 169kcal

Author Darlene at International Cuisine

6 medium tomatoes the quality of the tomatoes is one of the most important factors in the taste, use vine ripened if possible
½ green bell pepper
1 cucumber
½ small white onion
1 clove garlic not too big
3 inch piece day old bread
¼ cup extra virgin olive oil again, quality is important use a Spanish one
splash Sherry vinegar Vinagre de Jerez, although red or white wine vinegar can be substituted
Optional toppings: diced cucumber diced green apple, diced onion, diced pepper, croutons hard boiled eggs.

Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on.
Soak the day old bread in water, squeeze out, and set aside.
Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender.
Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender.
Peel the garlic and slice it in half.
Cut the onion into a few slices and add it to the blender too.
Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping.
Blend the vegetables at a high speed until it is completely pureed.
Add the salt and vinegar, soaked bread and, while blending on a slow speed, slowly add the olive oil.
Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water.
Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like.