Gazpacho

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.

Gazpacho

  • 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.

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