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CLASSIC SPANISH GAZPACHO

This classic Spanish 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.

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