Tomato gazpacho

Nothing shouts SUMMER like a fabulous chilled bowl (or cup) of gazpacho. Gazpacho is a chilled raw tomato-based soup that hails from Spain and Portugal – although some say that before that, it likely had Arabic roots. In any case, it’s a delicious, refreshing soup that fares well as a mid-afternoon snack, cocktail hors d’oeuvres, or appetizer. Even better, it’s incredibly simple to make. That said, note that this soup does need to chill for at least 2 hours, so if you’re crunched for time to serve something right away, it may not be the best soup to make.

Ingredients:

  • 14 large tomatoes
  • 1 green capsicum pepper
  • 1 red capsicum pepper
  • 1 red chili pepper, deseeded (unless you want your soup quite spicy)
  • 1 garlic clove
  • 3 large basil leaves, fresh
  • 1 lime, fully squeezed
  • 2 slices of bread (wheat-based is best, but really, you can use any kind), toasted
  • 2 tablespoons of oliver oil
  • 2 tablespoons of red wine vinegar
  • 1 to 2 tablespoons of honey
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