Fancy having some gazpacho to cool you down in this scorching summer heat? I made the soup in the morning, had it chilled, and served it up for dinner. We have had some real sweltering weather here in Vancouver this summer. So, this soup was just what we needed, light, cool, and delicious - perfect! Do try the recipe, and have a good weekend. Recipe adapted from Traditional Spanish Cooking by Janet Mandel Andalusion Gazpacho - Gazpacho Andaluz (Printable Recipe) Ingredients 75 g (3 oz) Bread, crust removed 1 kg (2 lb 3 oz) Ripe Tomatoes 3 Garlic Cloves 2 tsp Sea Salt 1/4 tsp Ground Cumin 6 Tbsp Olive Oil 5 Tbsp Wine Vinegar about 300 ml ( 1/2 pint) Water For the garnish 100 g ( 3 1/2 oz) Green Peppers, finely chopped 100 g ( 3 1/2 oz) Cucumber, peeled and finely chopped 1 Small Onion, finely chopped 1 Small Tomato, finely chopped 2 Slices Bread, toasted and diced Method Put the bread to soak in enough water to cover for 15 minutes. Squeeze out excess water and put the bread in a blend...
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