Summer time soup!

I never in a million years thought gazpacho would be something I look forward to making on a hot summers day, but here we are. This chilled, smooth soup is light and satisfying. Don't believe me, try it yourself.

Gazpacho

Gazpacho

Makes 4 to 6 oz

Ingredients

10 oz Tomatoes, peeled and chopped fine

4 oz cucumbers, peeled and chopped fine 2 oz onions, peeled and chopped fine

1 oz green bell pepper, seeded and chopped fine

1/4 tsp crushed garlic

.5 oz fresh white breadcrumbs

1 C cold water

1 oz red wine vinegar

1 oz olive oil

Salt to taste

Pepper to taste

Cayenne to taste

Lemon juice to taste

For garnish

Croutons:

2 oz white bread

1 oz olive oil

.5 oz onion small dice

.5 oz cucumber small dice

.5 oz green pepper small dice

• In a blender or food processor combine all the ingredients except olive oil, salt, pepper, cayenne and lemon juice. Mix until liquefied.

• Once liquefied, strain soup through a fine sieve. Place soup mixture in a stainless steel bowl, and use a whisk to slowly beat in the olive oil.

• Once the olive oil is incorporated add salt pepper and cayenne. To adjust the acidity in the soup add lemon a little bit at a time.

• Chill the soup in the refrigerator for 1 to 2 hours.

• To make the croutons, cut the crust off the bread. Cut the bread into small cubes about 3/8 of an inch.

• In large saute pan Heat olive oil over medium-high heat. Add the bread cubes and salt a until golden and crispy. Seasoned croutons with salt pepper and any other seasoning you desire.

• Garnish soup with fresh vegetables and croutons.

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