I realize that’s a bold title, but I wouldn’t put it there if I couldn’t back it up! This cold Spanish soup is a healthy must-have for hot summer days. It’s super easy to make and makes an elegant first course or a simple refreshing treat after playing in the pool. A convenient dish to have on hand, you can make it hours in advance and store it in the fridge.
Most importantly, kids love it! We had plenty left over and within the same day, Oliver, Alexandra and Peter demolished it. I think it has an extra attractive quality to them since no heating is necessary. Of course, the amounts of the ingredients can increase or decrease depending on your taste & what’s available in your fridge. Enjoy every sip even more knowing one serving is full of Vitamins A, K & C.
2 lbs ripe tomatoes (roma are a good choice), washed, cored, and roughly chopped
1 garlic clove, smashed and peeled
1 cucumber, peeled well, and roughly chopped. (Make sure it is not bitter before you use it!)
½ a piece of a green onion, white/very light green part only (about 3 to 4 inches)
½ a red pepper, washed, seeded, and chopped
½ a green pepper, washed, seeded, and chopped
2 Tb sherry vinegar (or any wine vinegar if you don’t have sherry on hand)
½ tsp salt
6 TB virgin olive oil
1 piece of bread, (try a baguette kind) preferably stale, soaked in water and then squeezed, about 4 inches long)
Cold filtered water (as much as needed to make your gazpacho smooth)
Put in about ½ cup of cold water into your blender. Throw all the other ingredients in and process until smooth and creamy adding a little bit of water at a time if it is too thick. Make sure that the blades don’t heat up gazpacho, so process slowly and then turn up to smooth out further. Put your finished mixture through a sieve. Pour into a carafe and store in your fridge. Garnish with a drizzle of good olive oil, small pieces of cucumber, thinly sliced green onions, and little bits of chopped tomato, or just throw in an ice cube and serve in a glass. Enjoy!