Ingredients Jump to Instructions ↓

  1. 6 large tomatoes

  2. 2 cloves garlic, minced

  3. 1 Spanish onion, roughly chopped

  4. 1 red bell pepper, seeded and chopped

  5. 1 green bell pepper, seeded and chopped

  6. 1 cucumber, peeled and chopped

  7. 4 slices country bread, plus extra for garnish

  8. 1/4 cup extra virgin olive oil, plus an extra

  9. 1 tbsp.

  10. 2 tbsp. red wine vinegar

  11. 4 tbsp. water

  12. 1 tsp. cumin

  13. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Place each tomato in the water for 10-20 seconds then remove. When cool enough to handle, remove the skin and discard. Cut each tomato in half, remove the seeds and chop the tomatoes roughly.

  2. Place all ingredients (except the extra olive oil and bread) in a blender or food processor and pure until smooth but small pieces of the vegetables remain. If the mixture is too thick, add more water until desired consistency is achieved.

  3. Refrigerate the soup until well chilled, about 2 hours.

  4. Before serving, heat the remaining olive oil in a pan over medium-high heat. Dice the remaining bread and saut until golden-brown and crispy. Garnish the gazpacho with the croutons and serve chilled


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