Gazpacho Soup Recipe

Gazpacho is a great soup that was made to help you beat the summer heat. This Spanish cold tomato soup is a perfect blend of the best of summer vegetables. It is xtremely important for this soup that you use the freshest and highest quality ingredients. Make sure you taste the vegetables as you add them to ensure your final result will be the best. Vary the ingredients to suit your taste. The basic recipe is the following:


5 ripe tomatoes peeled and chopped (seeded if desired)
1/2 cucumber peeled and chopped (seeded if desired)
1/2 onion chopped
2 cloves of garlic chopped (add more if desired)
1/4 green pepper chopped
2 slices of bread in pieces
¼ cup olive oil (extra virgin preferably)
2 tablespoons of red wine vinegar
salt & pepper to taste
ice cold water


Soak the bread in water and blend it with the garlic. Combine the rest of the ingredients except the olive oil and the vinegar and blend. Drizzle the olive oil in the blender and add the vinegar. Season with sat ad pepper to taste. You can dilute with ice-cold water to the desired consistency but make sure you re-season. Keep in mind the soup is usually thick not watery. Place the soup in a non-metal, non-reactive storage container, cover tightly and refrigerate at least for an hour, so the flavors meld. Enjoy immediately and do not keep for more than 2 days.

Serve garnished with finely chopped cucumber, onion, bell peppers, garlic croutons and a large dollop of sour cream or creme fraiche atop each bowl as desired.