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 and 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! Enjoy!