Gazpacho Soup (Chilled)
In a food processor, put the tomatoes with the juices, peppers, cucumbers, onion, garlic, bread, oil, salt and vinegar with water ice and blend until mixed well.
There's no need to be too smooth, and the soup will have a good texture.
You have to keep checking the balance of vinegar and oil, add more if necessary.
Chill the soup for 2 hours or longer.
Chopped all the vegetables and chop the hard boiled eggs
Cut the bread into small cubes, fry in olive oil until they golden brown on both sides.
Arrange all the garnish in individual small bowls.
Serve by giving the small bowls separately.
Serve 10 people.
If you prefer the thinner soup, you can add more ice water before you start serving.
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