Do you feel that it's too hot to eat heavy lunch?

Spanish Gazpacho Recipe

Ingredients:

* 6 ripe tomatoes (medium-large), chopped

* 1 cucumber (peeled and chopped)

* 1 green bell pepper, chopped

* 1 small red onion, chopped

* 1–2 garlic cloves

* 2–3 tbsp extra virgin olive oil

* 1–2 tbsp red wine vinegar (or sherry vinegar)

* Salt to taste

* Cold water (optional, for thinning)

Instructions:

* Blend: Add all the chopped vegetables, garlic, olive oil, vinegar, salt, and bread (if using) to a blender.

* Purée: Blend until smooth. Add cold water a little at a time if it's too thick.

* Chill: Pour into a jug or container and refrigerate for at least 2 hours (overnight is best).

* Serve: Stir before serving. Optionally garnish with chopped cucumber, tomato, or a drizzle of olive oil.

Enjoy