This Wonderfull Gazpacho Recipe is Filled

with Spanish Mediterranean

Flavours and Andalucian Passion

Spanish Vegetables Fresh from the Andalucian Market

Gazpacho Recipe with Fresh Tomatoes, Cucumber and Peppers from the Market

What could be better on a hot summer's day than a bowl of Chilled Gazpacho and some crusty Mediterranean Bread.

Ripe Tomatoes and Peppers with Cucumber garlic and wine Vinegar. The true meaning of the Mediterranean diet comes over in this chilled Spanish soup from Andalucia.

And the great thing about it is, that it's so quick and easy to make. No cooking - just blending and whizzing and tasting and adjusting. Just follow the step-by-step instructions and you will be making Professional Standard cold soups in no time at all.

Ready - Let's go for it!

Ingredients for six people

For the Soup

4 Large Tomatoes
1/2 a small Onion
A small Cucumber
One Green (Bell) Pepper
One bunch of Parsley
2 cloves of Garlic
2 Tablespoons of tomato Frito (or 2 teaspoons of Puré)
Juice of half a Lemon
4 Tablespoons of White Wine Vinegar
6 Tablespoons of EVOO (Extra Virgen Olive Oil)
1 Heaped teaspoon of Salt
1 Pint of water and 4 large Icecubes

For the Garnish

One fresh tomato Chopped
Two slices of Basic Bread Recipe bread - cut into 1/2" Cubes

Method

Roughly chop the Tomatoes, Onion, Garlic, Cucumber,Green Pepper and Parsley and place in a large glass bowl or a pan.
Add the Water, Ice, Tomato Frito, Vinegar and Salt
Whiz with a Spanish style hand blender until smooth.
Chill in the refrigerater for one hour
Meanwhile - gently cook two cloves of garlic in about 1/4"of EVOO for about 15 minutes until soft but not brown.
Remove and discard the garlic - heat the oil up and fry the croutons until golden brown.
Serve - spooning the chopped Tomato, Cucumber and Croutons on top.

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