Gazpacho

Chicago is having a heat wave right now. 100 degree weather. ¡Hace Calor!  The scorching summer temperature reminds my husband and I of when we lived and studied abroad in Sevilla, Spain.  Last night, I suggested why don't we revive our Andalusian summer memories with a Tapas Tuesday dinner.  Gazpacho is a chilled and raw soup, refreshing, colorful, and flavor packed. Why not cool down with some ice cold gazpacho?  I love making home made soups. They are good for you and nourishing. Gazpacho is simple to make, the ingredients don't break the bank and it requires no cooking! It is a fool proof recipe assuming you know how to turn on your blender! You can garnish with croutons or finely chopped cucumber, onions and peppers. 

ingredients

1 package of  Trader Joe's mini heirloom tomatoes (that's what I had on hand) or 4 ripe tomatoes 

1 onion, chopped

1/2 green pepper, seeded and chopped

1/2 red pepper, seeded and chopped
2 Persian cucumbers, peeled and chopped (that's what I had on hand)
    or 1/2 cucumber, peeled and chopped
3-4 garlic cloves, peeled
1-2 Tablespoons of Sherry Vinegar
1-2 Tablespoons of Olive Oil 
Sea Salt
Fresh ground pepper


preparation 


Place all ingredients in a blender and pulse until well blended.  Serve cold. Garnish with bread/croutons or finely chopped cucumber, onions and peppers.