Gazpacho

Ingredients

• 8 tomatoes (about 2lbs), cored, peeled and cut into chunks
• 1 English cucumber, peeled, seeded and cut into chunks
• 1 red pepper, cut into chunks
• 1/4 red onion, cut into chunks
• 1 clove garlic, peeled and smashed
• 2 teaspoon salt
• Two ½-inch thick slices white bread, torn into small pieces
• 3 tablespoons red wine vinegar
• ½ cup of extra virgin olive oil
• 1 cup ice cold water

Optional Garnishes:

• Finely chopped tomatoes, cucumbers, olives and basil
• Olive oil for drizzling

Directions

1. Add the tomatoes, cucumber, red pepper, onion, garlic, salt and bread into a large bowl,toss and allow to rest for 20 minutes.
2. Add the contents of the bowl into a blender. Blend on medium speed for 20 seconds until the vegetables are pureed. Blend on high for another 10 seconds.
3. Remove the filler cap from the blender lid. While blending on low, pour the olive oil & red wine vinegar into the gazpacho. Taste the soup for seasoning and adjust accordingly with more salt or vinegar as desired.
4. If the soup is too thick, add a little cold water at a time until you reach the desired consistency.
5. Chill for at least 3 hours before serving.
6. Garnish and serve.