Ingredients
100 grams of stale white bread
¼ cup water
1 Tablespoon olive oil
2 lb ripe Roma tomatoes
1-2 cloves garlic
1/4 cup chopped red onion
1 medium green bell pepper (140g)
1 medium cucumber (200g, 1/2lb)
3 Tablespoons extra virgin olive oil (50ml)
1 Tablespoon red wine vinegar
3 Tablespoons water (50ml)
1 teaspoon fine sea salt , or more to taste
For Garnish (if serving as a cold soup):
diced onion, tomato, green bell pepper and cucumber
Instructions
Prep Bread: Break the bread into small pieces. Drizzle it with ¼ cup water and some olive and set it aside, to soften the bread.
Prep Vegetables:
Wash all vegetables well.
Peel garlic and remove the center piece (since we’ll be eating it raw and don’t want it to make the gazpacho spicy).
Cut tomatoes into quarters.
Peel and chop the cucumber.
Chop the onion and bell pepper.
Blend:
In a high powered blender, add bread, tomatoes, garlic, onion, bell pepper, cucumber, olive oil, vinegar and water and blend really well, until very smooth.
Refrigerate for a few hours to let the flavours blend and the soup chill.
Serve cold, as a beverage, or in a soup bowl garnished with leftover diced veggies, or sometimes croutons or chopped pieces of ham.
