This delicious Spanish Gazpacho is perfect to serve (cold) and wonderfully refreshing on a hot day as a snack or appetizer. This recipe can be prepared in advance!
Mix all the vegetables with the basil in a blender until you have a smooth emulsion. Put the cold soup into a large mixing bowl and add the vinegar, bread crumbs and water.
Stir well and season with salt & pepper and tabasco.
Beat with a whisk the olive oil. Make the soup one day ahead or leave minimum of 4 hours in a cooling environment. Serve in a nice glass with bread sticks or in a deep plate with bread croutons sprinkled over it!
Bring on the sun!
Chef Paul Geelhoed
A cold "salad" soup for 4 people.