Spanish Gazpacho Soup

• Vegetarian

• Produce

  • 1 Cucumber, small
  • 1 clove Garlic
  • 1 pinch Oregano, dry
  • 1 Red bell pepper, medium
  • 1/2 Spanish onion
  • 2 lbs Tomatoes, ripe

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 2 tbsp Sherry vinegar

• Nuts & Seeds

  • 1 pinch Cumin

• Bread & Baked Goods

  • 6 oz 2 slices stale crusty bread

Found on oliviascuisine.com

Description

Ingredients

• 2 slices stale crusty bread (about 6 ounces), crusts removed and torn into smaller chunks
• 2 pounds ripe tomatoes, roughly chopped
• 1 small cucumber, peeled and chopped
• 1 medium red bell pepper, cored and roughly chopped
• 1 clove garlic, peeled and chopped
• ½ spanish onion, roughly chopped
• 2 tablespoons sherry vinegar
• ½ cup extra virgin olive oil
• pinch of cumin, to taste
• pinch of dry oregano, to taste
• pinch of cayenne pepper, to taste
• Salt and freshly ground black pepper to taste
• Optional garnishes: croutons, diced veggies, cream, bacon

Directions

• Soak the bread for 30 minutes in a small bowl with enough water to keep it submerged. Remove from water and squeeze out almost all the moisture with your hands.
• In a large bowl, add all the ingredients and mix to combine.
• Using a strong blender, blend the mixture in batches, until very smooth. Pass the mixture through a coarse sieve,pushing with the back of a wooden spoon. If desired, blend whatever was caught in the sieve and mix that with the soup, for a chunkier version.
• Taste and adjust seasoning, then cover and refrigerate for 1 hour until well chilled.
• Before serving, adjust seasoning and serve in individual glasses or soup bowls. You can garnish with croutons, chopped bacon, herbs, black pepper, veggies and/or cream.