Gazpacho Recipe


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 Tbs. of extra virgin 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

   1. Roughly chop the tomatoes, onion, garlic, cucumber, green pepper and parsley and place in a large glass bowl or a pan.
   2. Add the water, olive oil, ice, tomato frito, vinegar and salt
   3. Whiz with a Spanish style stick blender until smooth.
   4. Chill in the refrigerater for one hour.
   5. Meanwhile - gently cook two cloves of garlic in about 1/4"of EVOO for about 15 minutes until soft but not brown.
   6. Remove and discard the garlic - heat the oil up and fry the croutons until golden brown.
   7. Serve - spooning the chopped tomato, cucumber and croutons on top.


https://www.cutting-edge-mediterranean-recipes.com/gazpacho-recipe.html