Recipe Gazpacho

 Recipe Gazpacho or cold tomato soup (with many thanks to Frank for sharing this delicious recipe)

Chilled clear soup full of fresh vegetables with fresh herbs. A summer delight from the caves of Spain, where it is held cooled.

Ingredients:

• 2 large ripe tomatoes, peeled and seeded
• 1 large sweet green pepper, seed and remove membrane 
• 1 clove garlic, peeled
• 1/2 cup or more fresh mixed herbs, washed: chives, parsley, basil, chervil, tarragon 
• 1/2 cup olive oil
• 3 tablespoons lemon or lime juice
• 3 cups chilled consommé or light beef stock 
• 1 peeled, thinly sliced sweet Spanish onion 
• 1 cup peeled, seeded, diced or grated cucumber
• 1½ teaspoons salt, or more if needed 
• 1/2 teaspoon paprika

For serving, for each bowl:

• 2 ice cubes (optional)
• 1 tablespoon chopped parsley 
• 1/2 cup crumbled dry bread

Method:

• Place the tomatoes, green pepper, garlic and the herbs  in a wooden chopping bowl and chop them. 
• Stir the olive oil, lemon or lime juice and beef stock in gradually.
• Add the onion and cucumber
• Add salt and paprika

Some cooks prefer to use their blender for the vegetables. Others like to serve the soup un-blended with a bowl of additional chilled, finely diced vegetables. Chill the soup about 2 hours or more before serving.

To serve: 

Place the ice cubes (if using) and parsley in each bowl, add the soup  and sprinkle the top with the crumbled dry bread.

Enjoy!

Makes about 6 Cups.