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This Spanish cold soup is a great option for a hot day. Be sure to choose the freshest and most flavorful vegetables, then gazpacho will be perfect.
Chop the tomatoes, peeled cucumbers, peppers and garlic coarsely.
In a blender, puree vegetables along with vinegar, water and oil.
Season with salt and pepper. Add a little more vinegar if needed.
Chill the soup slightly in the refrigerator.
Meanwhile, in a skillet, heat the oil over medium heat.
Cut the bread into cubes. Fry, stirring occasionally, until the croutons are golden brown and crispy.
Transfer to a plate, add salt and cool.
When serving, add croutons, chopped herbs and a little olive oil to the soup.
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