Spanish Cold Tomato Soup Recipe

Cooking Directions

• STEP 1.In a blender or food processor, combine tomatoes, cucumbers, bell peppers, onions, and garlic.
• STEP 2.Blend until smooth, adding olive oil and vinegar gradually.
• STEP 3.Season with salt and pepper to taste.
• STEP 4.If the soup is too thick, you can add a little water or tomato juice to thin it out.
• STEP 5.Transfer the soup to a bowl or pitcher and refrigerate for at least 2 hours, or until chilled.
• STEP 6.Serve cold, garnished with chopped vegetables or croutons, if desired.

Cooking Tips

• Use ripe tomatoes for the best flavor.
• For a smoother texture, strain the soup through a fine-mesh sieve before chilling.
• Gazpacho can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

• Store the gazpacho in a covered container in the refrigerator for up to 2 days.
• Serve chilled in bowls or glasses.
• Garnish with chopped vegetables, croutons, or a drizzle of olive oil before serving.