GAZPACHO SOUP FROM SPAIN
Gazpacho Soup From Spain
- Cooking Time: NA
- Servings: 4-6
- Preparation Time: 25
- 8 Large ripe beefsteak tomatoes
- 2 Small peeled cucumbers
- 1 Red pepper seeded and chopped
- 1 Diced small onion
- 1 Tbsp olive oil
- 1 Slice of bread with crusts removed
- Salt and Pepper to taste
Cut tomatoes into chunks and liquify in blender.
Add, in batches as space allows, the cucumbers, pepper, onion, oil and bread.
Mix together and add salt and pepper.
Pour the mixture in batches through a sieve or food mill to remove seeds and pulp.
It should be smooth.
Add salt and pepper to taste and chill in the refrigerator for at least two hours.