Gazpacho – Cold tomato soup.

A healthy and refreshing recipe for sunny days.

4 servings ingredientes:

• 1 bottle (690gr.) tomato passata (or 6 peeled tomatoes).
• 1/2 Red or green pepper.
• 1/4 Cucumber (the wide variety is better for this recipe, but any will do)
• 1/4 Onion
• 1 Garlic clove.
• 1 tablespoon Salt.
• 2 tablespoon extra virgin Olive oil.
• 2 tablespoon Sherry vinegar.
• 30 gr. dry Bread.
• 300 ml. Water.

Ingredients for side order:

• 1 Tomato.
• ½ Cucumber
• ½ red or green pepper.
• 3 Spring onions.
• 1 tickle of olive oil
• Also you can use: onion and croutons.

Directions:

• Wash the vegetables and peel the cucumber and the onion.
• Dices pepper, cucumber and onion fairly coarse.

• Place all the ingredients but the water in a liquidizer or blender jar.
• Blend until well-combined.
• Add water to get the thickness that you prefer.
• Taste and adjust the salt if needed.
• Leave to chill for at least 2 hours in the fridge.
• The longer gazpacho sits, the more the flavors develop.

Side order directions:

• Chop vegetables in small dices.

Serving suggestion:

• Serve the chilled gazpacho in soup bowls.
• You can add a trickle of olive oil on top, just before serving the gazpacho.
• Portions of diced tomatoes, pepper, cucumber and spring onion can be served in small bowls for people to sprinkle on the soup.

Tips:

• If you use natural tomatoes go for the ripest.