While I might not crave hot soup during the summer, doesn’t mean that I won’t make cold soup. This soup is very popular in Spain, especially during the summer season, and is served practically everywhere in the country. While the boyfriend turns away in disgust at the thought of eating raw soup, I have been happily having gazpacho for lunch for the last 2 days. For best results, try to get organic vegetables or vegetables from a farmer’s market.
Ingredients: 2 lb tomatoes, 2 cucumbers, 1/2 white onion, 1 red or green bell pepper, 2 garlic cloves, 8 slices of white bread, 1/2 cup and tablespoon of olive oil, 3 tablespoons of red wine vinegar, salt and pepper to season.
Begin by removing bread crusts (which I later threw in the oven to make croutons) and cutting each bread slice into 4 pieces.
While the bread soaks, cut the 1/2 of the pepper and 1 1/2 of the cucumber into similar sized cubes.
Squeeze water out of the bread and add the bread to a big bowl. Add all the vegetables into the same bowl. Mince the garlic, season with salt and pepper and drizzle with a tablespoon of olive oil.
Mix together and let the bowl stand for 20 minutes to allows the flavors come together. Pour the vegetable mixture into a blender and add the vinegar.
Top the gazpacho with the remaining vegetables and croutons. Enjoy!