RECIPE MAGIC!

TOMATO GAZPACHO

This classic cold tomato soup is the ultimate refreshing summer dish. Depending on how hot it is outside, serve it with some ice. The colder the better. This gazpacho is closer to what you’d find in traditional Spanish kitchens—rustic, refreshing, and less emulsified with EVOO. It uses just a splash of extra virgin olive oil and keeps the texture light and lively. Unlike the silky, tomato-forward Seville version, this one lets the cucumber and pepper shine through. Perfect for those who want their cold soup crisp, not creamy. [For Seville version click here.]

INGREDIENTS:
4 large tomatoes, roughly chopped (or 12 cocktail tomatoes)
1 red bell pepper, seed and roughly chopped
1 English cucumber, peeled and roughly chopped
1 small onion, peeled and roughly chopped
1 tbsp Garlic olive oil or 2 fresh cloves, peeled and chopped
2 tbsp Sherry vinegar
1 tbsp Italian parsley, chopped
1/4 cup fresh extra virgin olive oil, divided

DIRECTIONS:
Place all vegetables, vinegar, parsley and 2 tbsp olive oil in blender, and blend until extremely smooth. If desired, add 4 to 5 ice cubes and blend to crush ice. Serve in glasses and drizzle remaining olive oil. 

Source: "Spain" by Emily Lycopolus