Summer Gazpacho Recipe

Elena Butuc

This traditional Spanish soup is very aromatic, tasty and fast. It's made from fresh vegetables and, if you add to it some crispy croutons, you will surely have a beautiful and tasty meal.

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Ingredients

Metric US

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Tomatoes

3 pieces

or 4, if they are smaller

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Yellow bell peppers

1 piece

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Cucumber

1 piece

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White onion

1 piece

half of a large onion or a whole onion, if it's smaller

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Garlic cloves

4 pieces

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Lemon

0.5 pieces

juice from half a lemon or a little vinegar

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Salt

1 tsp

to taste

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Olive oil

3 tbsp

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Croutons

1 cup

buy or make at home, see below

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White bread

50 g

about a quarter of a bread, optionally

Step by step

Step 1

Soak the bread in a little water.

Step 2

Wash, peel and clean all the vegetables.

Step 3

Into a blender, place all the vegetables cut into medium size, the bread, olive oil and salt.

Step 4

Squeeze half a lemon and add the juice to the blender.

You can add vinegar instead, but I prefer the lemon.

Step 5

Blend well. Stop and taste. Add more salt, if you need.

Step 6

Then strain the soup through a sieve, so it's even finer and softer.

It's recommended to keep the soup in the fridge for at least 1 hour, if you have the time. It will be good even if you don't do this.

Step 7

In the meantime, prepare the croutons, if you don't have them. Cut the bread into small cubes and sprinkle over with olive oil, salt and a little oregano. Keep in the oven for a little while, then set aside until the soup is served.