This cold soup is delicious and refreshing—a perfect summertime starter.
1 clove garlic, roughly chopped
1/2 red onion, roughly chopped
1/2 red bell pepper, seeded and roughly chopped
1/2 green bell pepper, seeded and roughly chopped
1 cup peeled, seeded and roughly chopped cucumber
3 cups good quality tomato juice
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
A few drops of Tabasco for added kick (optional)
Garnish: chopped cucumber, onion or bell pepper
Place all ingredients in a food processor or blender and process until smooth.
Chill in the refrigerator for twenty four hours for the best flavor. Garnish with chopped vegetables, if desired.
1 thought on “Jovina cooks Spanish: Gazpacho”
I am afraid I cannot do cold soup. Something about cold soup is just what I cannot do. But I am glad others do.