I grew up eating tomato soup made two different ways: heated up Campbell’s condensed mixed with water, or for a special treat, mixed with milk. The first time I heard about gazpacho, I was totally disgusted by the thought of cold tomato soup. But, when I saw it on a menu during my first trip to Spain, I figured when in Rome (or when in Madrid, to be exact.) In Spain this is a quintessential summer dish, that exceeds the sum of its ingredients. If you’re still icked out by cold tomato soup, think of it as a liquid salad or savory smoothie.
- 2 large tomatoes, quartered
- 2 medium bell peppers, deseeded
- 1 medium cucumber, quartered
- 2 cloves garlic
- 4 tbsp extra virgin olive oil
- salt to taste
Put all ingredients in a blender or food processor. Process until smooth and if desired, chill until ready to serve. Serves 4 as a side dish.