Gazpacho Soup

Gazpacho is a raw tomato and bell pepper soup originating from Andalusia region of Spain. It is served cold, usually in the summer months. Although it is not usually served as a meal on its own, it could easy be made into a light lunch if you add some of the garnishes mentioned below, and/or served with a small side.

The following recipe is from The Mediterranean Vegan Kitchen - an excellent book that proves itself once again as an exceptional source of authentic, flavourful reipes. Having been to Spain myself and having tried authentic gazpacho soup, I can say that this recipe is the best/closest thing I've seen to what I had in Spain.

Enjoy.

Gazpacho

2lbs vine-ripened tomatoes, peeled, seedes, & coarsely chopped, with juices
1 medium yellow bell pepper, coarsely chopped
1 medium red bell pepper, coarsely chopped
1 bunch thinly sliced scallions, white and green parts, seperated
1 slice stale Italian of French bread (28oz), crusts removed, soaked in water and squeezed dry
2 tablespoons sherry or balsamic vinegar
2 large cloves garlic, finely chopped
Pinch ground cumin (optinal)
Pinch cayenne pepper (optional)
1 tablespoon olive oil
1/4 cup water
Pinch sugar, or to taste
Optional garnishes: croutons, avocado slices, toasted chopped hazelnuts, diced cucumber, etc.

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In a food processor fitted with the metal blade, place the tomatoes, chopped bell peppers, white parts of the scallions, bread, vinegar, garlic, cumin & cayenne (if using). Process until smooth and foamy. With the motor running, add the oil and water in a steady stream. Transfer to a large bowl; cover and refrigerate for at least 1 hour.

Add sugar, or to taste. Serve chilled, with optional garnishes, if desired.