Gazpacho
Bright, chilled Spanish tomato soup that tastes like summer in a bowl—raw vegetables blended until silky, finished with olive oil and a splash of sherry vinegar. Serve ice-cold with a little diced garnish for contrast.
4 cup tomato, roughly chopped
1 cup cucumber, peeled and chopped
1 cup red bell pepper, seeded and chopped
1 cup red onion, coarsely chopped
2 clove garlic, peeled
2 slice day-old bread, torn
¼ cup cold water
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar
1 tsp salt
½ tsp black pepper
½ cup tomato, finely diced for garnish
¼ cup cucumber, finely diced for garnish
1 tbsp extra virgin olive oil, for garnish
2 sprig basil, leaves torn for garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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