How to make a quick Gazpacho?

Gazpacho is the famous cold Spanish soup that I totally adopted in summer time when I was living in Madrid.
Why do I like it so much? It is just a perfect balance between, fresh, healthy, light, quick and easy recipe. I want to share with you and I am sure you will like to prepare it during the summer!

Gazpacho is a traditional cold soup you find in Spain made from tomatoes, cucumber, bell pepper, onion, bread and garlic... and a lot of olive oil!

My version is lighter and do not include stale bread.

What do you need to prepare it for 4 persons?
- 3 Tomatoes
- 1 Cucumber
- 1 Green bell pepper
- 1 garlic clove
- salt, pepper
- Spanish olive oil
- Xeres vinegar

I wash properly all the vegetables, peel the garlic, take off the stem of the bell pepper, as well as the seeds inside and the white membrane. I peel the cucumber.

I cut the vegetables in chunks and put it in the blender. Add 2 tbs. of olive oil and 1 tea spoon of vinegar.
Mix together till you get a smooth soup. Keep it in the fridge before to serve it.

I am used to enjoy it like this, drinking it in a glass. But, if you do have guests, I would recommend you to try one of there service:
- Andalusian style: present besides the soup some bell pepper, onion and cucumber chopped thinly as well as some fried bread croutons.
- Cordoba style: serve the soup with small pieces of Serrano ham and hard boiled quails eggs. You can add some tuna as well, and then you have a full dish!

Want more gazpacho's recipe?
Try this one for 4 persons:
- 1/4 of piel de sapo watermelon (this is a Spanish watermelon variety; the name means literally ¨toad skin¨)
- 1 Cucumber
- 1 Green bell pepper
- 1/2 garlic clove
- salt, pepper
- Spanish olive oil
- Xeres vinegar

Proceed as a normal gazpacho. It looks perhaps a little bit strange to eat watermelon in cold salty soup, but I promise that the mix with the cucumbers and the green bell pepper is amazing! And so fresh! I love it! 

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