Spanish Gazpacho Soup
Ingredients
8-9 medium tomatoes scalded to remove skin and then remove core
2 medium cucumbers peeled
1 medium onion
3 cloves garlic
some sprigs of fresh oregano
a few tablespoons red wine vinegar
about a 1/4- 1/2 C good olive oil
salt and pepper to taste
a few small slices of baguette or other bread
Procedure
Process garlic and oregano then add the bread. All vegetables are cut into chunks and then processes in the food processor. Then add the oil, vinegar, and salt and pepper. Mix and then cool at least one hour before serving
Special Notes
Sara Ros Garcia made this when she was here in the summer 2012. It was a very hot summer and this cool soup was delicious.
She said that some people also use peppers. I had this soup also at the Palette Bistro in Petoskey. They served the soup with a goat cheese and avocado cream on top. They also had larger pieces of red onion, celery, tomatoes, cucumbers, and pickles on the top.
The last time I made this I did a recipe and a half but I did not increase the bread. I added a cup or more of V8, 1 T Worcestershire sauce. I made the avocado and goat cheese cream with way more avocado than goat cheese. I topped it with a mixture of 4 different colors of peppers, red onion, cucumber and dill all minced fine with a splash of olive oil and red wine vinegar and some salt and pepper. Served about 18 people with small servings.