Gazpacho-Spanish summer soup
Preparation time: 7-8 hours
Active time: 30 minutes
Total time: 30 minutes + 7-8 hours
5 medium-sized ripe tomatoes
2 medium-sized cucumbers
1 large onion
1 medium-sized green pepper
2 garlic cloves
¼ cup of white wine vinegar
2 tbs red wine vinegar
4 dl olive oil
4 cups cold water
4 tsp salt
We cut the tomatoes in quarts
We peel and cut the cucumber in largish chunks
We chop the onion in rough medium sized pieces
We seed the pepper and chop roughly
We reserve a small quantity of vegetables to dice them for garnish.
We combine all the ingredients except the water in a large bowl. We mix them thoroughly. We cover with cling film and we leave it in the fridge for about 6 hours.
In a food processor blitz the mixture with the water. Check seasoning and rectify the texture adding more water/olive oil.
We refrigerate for at least 2 hours.
We stir it before serving.
We serve it with the freshly chopped vegetables (in some cases is served with chopped hard boiled eggs )