In a hot weather there's nothing better than a bowl of cold fresh soup. This Spanish Gazpacho recipe uses simple ingredients and requires zero cooking time. Just blend it, chill and serve.
– 6 very ripe tomatoes – 2 slices slightly stale bread – 1 medium cucumber – 1 red bell pepper – 2 cloves garlic – ⅓ cup olive oil – 1 tablespoon red wine vinegar – ½ teaspoon salt – ¼ teaspoon pepper To Garnish – 1 small cucumber sliced – ¼ cup tomatoes chopped – 1 tablespoon chives minced – 2 tablespoon olive oil
Start off with making a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes. Then carefully remove tomatoes from the water and remove the skin.
At the same time place a slightly stale bread in a bowl with cold water and let it sit for about 10 minutes until bread softens. Squeeze as much water as possible out of the bread and tear it into 1 inch pieces.
Roughly chop the tomatoes, cucumber, remove the seeds and chop red bell pepper.
Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy but still with some texture.
At this point Spain Gazpacho recipe is ready. You chill it in a refrigerator for 30 minutes or serve at room temperature topped with chopped cucumbers, tomatoes, chives and a drizzle of olive oil.