Makes 8 servings This is a very simple, straightforward, no-frills gazpacho recipe. It is tangy and fresh, with a full-bodied texture thanks to a generous pour of olive oil. Experiment with proportions to find your perfect balance.


4 pounds tomatoes, cored and chopped 2 cups chopped green pepper 2 cups peeled, chopped cucumber…

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    Having lived in Spain for 5 years, I am surprised the recipe does not include bread. Here is the recipe I made regularly during the long summers:

    • 3 lb. ripe tomatoes, peeled, seeded, coarsely chopped
    • 2 slices of white bread, crust removed
    • 2 cucumbers, peeled, seeded, coarsely chopped
    • 1 small red onion, coarsely chopped
    • 3 cloves of garlic, minced
    • 2 green bell peppers (or any sweet green pepper)
    • 6 tablespoons extra virgin olive oil
    • 3 tablespoons red wine vinegar
    • salt to taste
    • Garnish:
    • 1 tsp each of cucumber, green pepper, onion, finely chopped
    • 3-4 croutons (optional)
    Soak the bread in a small amount (few tablespoons) of water. Gently remove and “squeeze” dry.
    Tip: The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as water boils, turn off heat and place the tomatoes into the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.
    Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender. Blend until the mixture is smooth. Put in a non metallic bowl. Cover and refrigerate for at least an hour.
    Garnish with croutons and chop vegetables, presented in bowls so your guests can garnish as their preference.

    When you add the bread you need much less olive oil so the dish is lighter.

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