Gazpacho Soup



1 medium Cucumber

4-5 inch squared of bread crusts removed

3 large beef steak tomatoes

1 red pepper cored seeded and chopped

1 clove of garlic

1/3 cup of olive oil

2 tsp of red wine vinegar

1/2 tsp of salt


Soak the bread for 10 minutes in a small amount of cold water. In the meantime put the garlic into a blender and blend until smooth. Squeeze the bread so that most of the water is out, and add to blender. Add a little olive oil if needed to help it blend. Add the cucumber ( chopped) then the peppers, then the tomatoes. Then add the oil, vinegar and salt and blend till smooth. Taste and add more vinegar and salt to taste. I normally triple or quadruple this recipe since we have a lot of fresh tomatoes, peppers and cucumbers, and then freeze it so that we can eat gazpacho ( chilled of course) all year around. Serve with home made croutons ( see recipe on this site).


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