Made gazpacho soup last night for dinner tonight.
Spanish Gazpacho Soup
Serves 2-4
1 lbs ripe roma tomatoes
1/2 red bell pepper
1/2 green bell pepper
1/2 cucumber
1 green onion
2 garlic cloves
1 slice of crusty bread
1 tbsp sherry vinegar or red wine vinegar
2 tbsp olive oil
salt and pepper to taste
Wash your veg.
Peel the cucumber. De-seed the peppers. Core the tomatoes. Dice the veg and bread.
Throw everything in a bowl. Mix it well, cover with plastic wrap, and put in the fridge overnight.
A few hours before dinner throw the mix into a blender and puree it until smooth. Salt, pepper, and additional olive oil to taste. Blend it some more. Pour it back into the bowl, cover, and put back in the fridge until dinner.
Serve with leftover diced veg, a splash of olive oil, and some freshly toasted crusty bread.
Yes, it's soup served cold.
If you don't like the taste of cucumber, you'll want to at least halve the amount as the cucumber can easily overpower the other flavors.