Gazpacho is always served cold, so it is a most refreshing soup for the coming hot days. This recipe is particularly simple, as it uses canned tomato juice, rather than having to process tomatoes in the blender. You will still need a blender to prepare this soup, but do not over blend. The soup should have a thick consistency. You can also substitute red and yellow bell peppers for green if you wish.
Using the blender, first chop up the garlic, then add the cucumber and bell peppers (capsicum), adding tomato juice as needed to liquefy. Finally add the rest of the juice. If you want elegance, press through a sieve. If you’re going for heartiness, just leave it the way it is. Mix in the olive oil and vinegar. Now refrigerate overnight.
When ready to serve, pour into bowls and garnish with salad vegetables as you see fit: minced or notched and sliced cucumber; thin green bell pepper slices; chopped coriander and croutons.
|Tomato juice||1 liter|
|Cucumber peeled and chopped||1|
|Green bell pepper cored and chopped||1|
|Olive oil||2 tbspns|
|Vinegar white||4 tbspns|