This cold gazpacho soup is a wonderful light lunch or appetiser for summer. The recipe is from Spain. Tastes best when made with really ripe and sweet tomatoes.
2 people made this
2 green peppers
1 medium onion
3-4 ripe tomatoes
1 slice bread
salt and pepper to taste
Method Prep:15min › Ready in:15min
Cut vegetables and bread into chunks and put into blender. Puree, adding some water, a little at a time until all ingredients are liquidised. Desirable consistency is achieved by adding water. (Some like this soup thicker than others.) Final flavouring depends on personal taste. Adjust oil and vinegar and season according to taste.
Serve cold and garnish with finely chopped bits of the vegetable that have made up this refreshing soup.