Classic Spanish Gazpacho

Chef Amy Riolo of Harris Teeter demonstrates how to make gazpacho. Gazpacho is the traditional soup of Andalucia, a region in Southern Spain known for its vibrant, sun-drenched cuisine. This soup is ideal for summer, because it requires no cooking. Try serving it as an appetizer at your next barbecue or picnic -soup in glasses is always fun. Try this easy vegetarian recipes.

Difficulty Level
Average

Ingredients

3 cups tomatoes, chopped
1 cup cubed Italian or French bread
1 medium cucumber, peeled and diced
1 small yellow onion,chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, chopped
2 tablespoons extra virgin olive oil
1/2 cup low-sodium chicken or vegetable stock
2 tablespoons distilled white vinegar
1/2 teaspoon black pepper

Preparation Instructions

To the bowl of a food processor, add tomatoes, cucumber, bell pepper, onion, garlic and bread cubes. Add vinegar, olive oil, broth and pepper.

Blend the soup together by starting with pulsing action and then processing on high until desired texture is reached. 

Refrigerate at least 8 hours or overnight. Taste for seasoning, adjust and serve.