Andalusian Gazpacho
Gazpacho is a cold tomato soup from the region of Andalusia in the south of Spain, though it is consumed throughout the Spanish state. It is primarily served in the summer as a refreshing meal during hot months. Some people consume it with a spoon and others drink it from a cup. Many also add pieces of bread into the soup upon eating. Serves 4-5 What you need: 10-12 ripe tomatoes, peeled 1/2 cucumber, peeled 1/2 red bell pepper 2 cloves garlic 1/3 baguette bread (soaked in water) 1.5 tsp salt 1/2 cup olive oil Bring a large pot of water to boil. Add the whole tomatoes for 5 minutes and remove. This makes it very easy to peel the tomatoes. The skin will come right off. In a blender or food processor, add all of the ingredients and blend until smooth. After blending, you are going to need to run all of the gazpacho through a strainer (ideally a bouillon strainer). Get a big bowl or jar ready and strain all of the soup into the bowl. You can serve immediately but usually people like to re...