Gazpacho Soup Recipe

This light version of traditional Spanish gazpacho is perfect for hot summer time. During a season of juicy ripe tomatoes you may enjoy it every day!

Source & more details: Gazpacho soup recipe

Ingredients:

For gazpacho:

• 5 medium sized tomatoes
• 2 medium sized bell pepper, trimmed and deseeded
• 1 big onion, peeled and cut into big pieces
• 2-3 cloves garlic, peeled
• 2 medium sized cucumbers, peeled and cut into big pieces
• 1-2 jalapenos, trimmed and deseeded
• 4 cups tomato juice or cold water
• 3-4 tablespoons Extra Virgin olive oil
• 3 tablespoons wine vinegar
• Salt and ground black pepper to taste

For serving (optionally):

• 3 slices of bread, diced
• 4 tablespoons Extra Virgin olive oil
• 1 cucumber, peeled and finely diced
• 1 medium onion, peeled and finely diced
• 1 bell pepper, trimmed, deseeded and finely diced
• Parsley and basil leaves, handful of each
• 1 teaspoon fresh or dried thyme
• Half lemon juice
• Salt and ground black pepper to taste

Instructions:

1. Make two cross cut on the tomatoes, place them into a saucepan and pour with hot boiled water. In 10-15 minutes place tomatoes into a bowl with iced water for 1-2 minutes. Then peel, core and cut tomatoes into big pieces.

2. Cut bell pepper into big pieces and add to the tomatoes. Into the same saucepan put onion, garlic, cucumbers and jalapenos. Pour tomato juice, wine vinegar, olive oil and mix well. Add salt and ground black pepper to taste. Thoroughly mix and chill in the fridge about 2-3 hours or better overnight.

3. Mix diced bread with thyme, drizzle with a bit of olive oil and fry on a dry pan until evenly golden. Place basil and parsley leaves into a blender. Add garlic, olive oil, lemon juice, ground black pepper and salt. Shake well until smooth and place into a sauce boat. Put croutons and diced cucumbers, bell pepper and onion into the small plates or bowls.

4. Serve gazpacho chilled. Pour with sauce and add croutons and diced vegetables to taste.

bon appetit