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
* 1β2 garlic cloves
* 2β3 tbsp extra virgin olive oil
* 1β2 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.
* PurΓ©e: 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
