Tomato Gazpacho

This refreshing soup is made with ripe tomatoes, cucumber, bell pepper, and garlic, blended together and served chilled for a cool and tangy summer dish.

Instructions

1. 1

   Peel the tomatoes: bring a large pot of water to a rolling boil. Prepare an ice bath in a large bowl and set nearby. Carefully place the tomatoes in the boiling water. Boil for 30 seconds, or until the skin begins to split. Carefully transfer the tomatoes with a slotted spoon to the ice bath. Once cool enough to handle, gently peel the skins off and discard. Chop the tomatoes, discarding the seeds.

2. 2

   Add the soaked bread, tomatoes, cucumber, bell pepper, red onion, basil, garlic, lemon juice, water, red wine vinegar, salt, and pepper to a food processor or blender.

3. 3

   While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency, adding more water as needed to reach your desired consistency..

4. 4

   Transfer the soup to a large bowl and refrigerate at least 30 minutes, or overnight, to allow the flavors to deepen.

5. 5

   Serve the soup chilled with a drizzle of extra-virgin olive oil, and garnish with croutons and fresh basil.

6. 6

   Enjoy!

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