This classic Spanish cold soup is velvety, healthy and a great option for lunch and dinner all week long!
- Servings 4
- 4 Roma Tomatoes
- 1 Cucumber
- 1 Red Bell Pepper
- 2 Bread slices, soaked in olive oil for at least 30 minutes
- 2 Garlic cloves
- 1 tbsp. Red Wine Vinegar
- Extra virgin olive oil
- Salt and pepper
- Process chopped tomatoes, cucumber, bell pepper, garlic and bread.
- Add vinegar, olive oil, salt and pepper.
- Serve cold with croutons on top.
Tips about Gazpacho
Gazpacho originated in Andalusia, in the south of Spain and its recipe can be traced to Roman times.
Why is gazpacho soup served cold?
Cold soups are traditional summer refreshments. When the outdoor temperature is hot, you don’t want to be eating hot soup. Gazpacho is only one of many soups eaten this way.