Gazpacho
A quick and refreshing, cold summer soup. Serve with corn muffins or fresh melon to make a meal.
Ingredients
- 4 cups chopped tomatoes
- 1 medium cucumber chopped
- 1/2 small onion chopped (1/3 cup)
- 2 slices day-old Italian bread torn into small pieces
- 2 tbsp extra-virgin olive oil
- 2 tbsp sherry vinegar or red wine vinegar
- 1 tsp minced fresh garlic
- 1/4 tsp each salt and ground black pepper
Instructions
- Chop tomatoes, cucumber, and onion.
- Combine 2 cups of the tomato, half of the cucumber, and all of the onion, bread, oil, vinegar, garlic, salt, pepper, and 1/2 cup water in a blender or food processor and then blend until smooth.
- Transfer to a serving bowl and stir in remaining tomatoes and cucumbers.
- Serve immediately or chill up to 2 hours before serving.