Gazpacho
Gazpacho is a hearty soup that is served cold, making it a perfect way to cool down and replenish the body on a hot, summer day. This is the classic gazpacho recipe, but there are many other variations. Gazpacho is typically served along with the main course, or afterward. Some Spaniards serve it in a glass, as a beverage to accompany the meal.
2 oz (50 g) 2–3 day-old white bread (optional—leave out for a thinner soup)
1 lb (450 g) tomatoes, skinned and quartered
½ lb (225 g) green bell peppers, seeded and trimmed
½ cucumber, peeled and cut in chunks
1 clove of garlic
½ mild Spanish onion, chopped
1 tbsp white or red wine vinegar
2 tbsp olive oil
¼ chile pepper, seeds removed (optional)
Cilantro (optional)
⅓ pt (2.4 dl) iced water
Sea salt
Black pepper
Ice cubes
1 tomato, skinned and diced fine
½ green bell pepper, diced fine
¼ peeled cucumber, diced fine
bread
If using, tear up the bread, and soak it in water for 30 minutes. Squeeze it dry.
30 minutes
Blend bread, tomatoes, bell peppers, cucumber, garlic, onion, vinegar, olive oil, chiles, cilantro, and water in a blender until roughly chopped. The soup should have texture and discernible vegetable bits, so do not chop too finely.
Pour soup into a large bowl with some ice, and season to taste with salt and pepper.
Dice the bread, and fry it in a little olive oil until brown.
Chop the other vegetables finely.
Serve all garnishes in separate little bowls on the table.
Serve gazpacho chilled.
Allow diners to sprinkle on their own toppings.