Gazpacho

The soup can be served immediately but the flavor improves as it chills in the fridge, between 2 hours and overnight.

Serves 3-4

• 2 lbs. ripe red tomatoes

• 1 medium sized green pepper

• 1 medium sized cucumber

• 1/4 cup chopped fresh onion

• 1 large or 2 small cloves garlic, chopped

• 2 slices stale bread, torn into pieces (optional, see note)

• 2 tbs. red wine or apple cider vinegar

• 1/4 cup good quality olive oil

• salt and pepper to taste

• a few pinches ground toasted cumin or smoked paprika, optional

Cut the vegetables into large chunks. Neatly dice a small amount of the cucumber and green pepper and reserve for a garnish. 

Pulse the tomato and bread, if using, in the bowl of a blender or food processor, until combined. 

Add all other ingredients except olive oil, and blend to desired consistency. 

Add the olive oil in a slow stream while the blender is running. Taste and add more salt, pepper, spices or vinegar if needed.

Ideally, chill for 2 hours or overnight. 

Note: Omitting the bread will simply result in a thinner soup. 

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