What better way to cool down during a hot Spanish summer than with a cool bowl of gazpacho? Usually served as an appetizer, this chilled tomato soup definitely packs a punch. To make it, simply blend up some fresh tomatoes, peppers, cucumbers, garlic, and herbs, and serve it with toasted bread for a low-calorie dish crammed full of vitamins.
The idea of eating cold tomato soup might sound a little odd to some foreigners, but once you’ve enjoyed a traditionally made gazpacho on a hot summer’s day you’ll be hooked!
Roughly chop the onion. Halve the cucumber lengthways and using a spoon, remove the seeds then chop.
Place roughly chopped onion,
cucumber,
tomato,
chili,
garlic,
capsicum and bread in a blender.
Add tomato juice, vinegar, oil, sugar, and salt, and blend thoroughly.
Serve chilled, garnished with a sprinkle of croutons, a little virgin olive oil and chopped coriander.