Gazpacho

A very nice and refreshing cold soup. Great as a starter, especially at the end of a hot day.

Ingredients

• 3 slices white bread, lightly toasted
• ½ cup / 120 ml water (or more if necessary)
• 1 cucumber, peeled and cored
• 2 red bell peppers, seeds removed
• 1 small onion
• 3 cloves garlic, peeled
• 1 lb / 500 g tomatoes
• ¼ cup / 60 ml olive oil
• ⅛ tsp cayenne pepper
• 3 tbsp high-quality vinegar (to taste)
• 2 tsp salt (or to taste)
• black pepper (to taste)
• 1 yellow bell pepper, finely diced (for garnish)
• 1 green onion or chives (for garnish)

Preparation

1. Soak bread in ¼ cup / 60 ml of water for at least 10 minutes.
2. Cut tomatoes in half and remove the seeds.
3. Combine bread, cucumber, onion, tomatoes, bell peppers and garlic in a blender. Add olive oil, cayenne pepper and 1 tsp of salt.
4. Blend together. If necessary, add water to achieve desired consistency.
5. Strain, then refrigerate for at least a few hours.
6. Add vinegar. Adjust seasoning with salt and black pepper.
7. Serve cold, topped with the diced yellow bell pepper and green onion or chives.

Yields 4-6 servings.

Inspired by the recipe in Culinaria: European Specialties, but significantly simplified.