The Gazpacho Recipe, Spanish Tomato Soup

It’s an incredibly tasty dish, very popular in Spain, which has become a favorite summer treat in many countries. Gazpacho can keep in the fridge for 2 days. Besides, you can freeze this soup (which resembles a sauce) and use it whenever you need.

Ingredients for Gazpacho

• 2 lb ripe tomatoes
• 2-3 garlic cloves
• half a teaspoon Pink pepper
• One large cucumber or 2 small
• 1-2 Sweet peppers
• 1 Onion
• Juice of a lemon
• A pinch of oregano, black pepper and tarragon.
• Couple sprigs of parsley and basil.
• Salt, vinegar, olive oil: to taste.

Recipe for Gazpacho

1. Dip tomatoes in boiling water, it will make them easier to peel. But if the skin is thin and your blender makes a good mince of it, just wash them and cut into pieces.
2. Make a point of peeling cucumbers because their skin spoils the color of the soup.
3. Cut pepper into pieces and take away the seeds. Clean onion and garlic.
   

   Prepared vegetables

4. Put all the vegetables, greens, and spices into the blender and make a smooth mixture of them all.
5. Adjust the taste to perfection adding olive oil, salt, lemon juice and vinegar.
6. Let the soup stay in the fridge for about 3-4 hours. Serve it cold with dry bread croutons.
7. If you wish, you can put in pieces of peeled cucumber and tomatoes. If the soup comes off too thick, dilute it with cold water.
   

   Gazpacho, Spanish Tomato Soup