MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gazpacho
Categories: Appetizer, Soups, Spanish
Yield: 6 Servings

2 lb Ripe tomatoes (900 g);
- cored & roughly chopped
1 English cucumber (280 g);
- peeled & roughly chopped
1 md Red bell pepper (170 g);
- seeded & roughly chopped
1/2 sm Red onion (70 g);
- roughly chopped
2 cl Garlic (6 g); peeled
2 tb Extra virgin olive oil
- (30 ml)
2 tb Red wine vinegar (30 ml)
1 ts Fine sea salt (6 g);
- or to taste
1/4 ts Black pepper (0.5 g);
- freshly ground
1/4 ts Ground cumin (0.5 g)
- (optional)
2 tb Water (30 ml);
- cold, as needed,
- up to 2 tb (60 ml)
1/2 c Cucumber (75 g); diced
2 tb Fresh parsley or basil
- (8 g);
- chopped
Extra virgin olive oil;
- for drizzling
Black pepper;
- freshly ground, to taste
Crusty bread or
- toasted sourdough;
- for serving

Preparation time: 20 minutes

Spanish Gazpacho is one of the best ways to use your farmers' market
tomatoes. Blend 'em with fresh vegetables, olive oil, and some
vinegar, and you've got yourself a sweet, tangy, smooth summer soup.

Core the tomatoes and roughly chop them into pieces that will fit
easily into your blender.

Peel and roughly chop the cucumber. Remove the stem and seeds from
the bell pepper, then roughly chop it. Roughly chop the red onion and
peel the garlic cloves.

Add the tomatoes, cucumber, red bell pepper, red onion, garlic, olive
oil, red wine vinegar, salt, black pepper, cumin (if using), and 30
ml (2 tb) of cold water to a high-speed blender.

Blend on high for 1 to 2 minutes, or until completely smooth,
stopping to scrape down the sides if needed.

If you prefer a thinner gazpacho, blend in the remaining cold water,
1 tb at a time, until you reach your desired consistency.

Pour the gazpacho into a covered container and refrigerate for at
least 2 hours, or until thoroughly chilled.

Stir well before serving. Taste and adjust with additional salt, black
pepper, or a splash of red wine vinegar if needed.

Ladle into bowls or glasses and garnish with diced cucumber, chopped
parsley or basil, a drizzle of olive oil, and freshly ground black
pepper. Serve with crusty bread or toasted sourdough, if desired.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/gazpacho/>

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