Photo by Denisse Oller This very traditional tomato-based Spanish soup is served cold, and on a warm day is very refreshing! It can be served as a first course or as a main course. Be sure to enjoy with some slices of authentic Spanish bread. Delicious!
Ingredients
- 2 pounds fresh tomatoes, preferably Roma, chopped and seeded
- 2 green onions chopped
- 1 cucumber peeled and cut into small pieces
- 1 garlic clove chopped
- 1/2 red bell pepper chopped, seeded and deveined
- 1 teaspoon honey
- 1 teaspoon fresh oregano
- 1 teaspoon fresh cilantro
- 1 teaspoon fresh basil
- 1 cup tomato juice or ice water
- 2 slices day-old bread
- 2 tablespoons sherry vinegar
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Directions
- Soak the slices of bread in water.
- Place the vegetables, herbs, and honey in a blender (in batches, if necessary). Add a little water or tomato juice and blend until mixture is smooth.
- Add the soaked bread, vinegar, oil, salt and pepper to taste and blend against until all ingredients are mixed well and emulsified.
- Pour in to a large bowl, mix well and adjust the seasonings.
- Refrigerate for at least 2 hours.
- To serve: Pour gazpacho in to a soup bowl, drizzle with olive oil, and serve with cassava bread topped with finely chopped tomatoes and basil.
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