Nothing says summer like Gazpacho. This soup, orginally from Andalucia in Spain makes use of tomatoes whan they are at their peak of ripeness. Extra virgin olive oil, red bell peppers, onions, cucumbers, wine vinegar, garlic and paprika along with country-style bread all find their home here.

Best made a day ahead to allow the great flavors to marry, Gazpacho is one of the best tasting cold soups around.

Chefs tip - try adding some grilled shrimp (or fresh crab like the photo above) to this soup for something that will delight not only you but your guests as well.

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Gazpacho soup

Printable version of this Gazpacho soup recipe (word doc)

2 pounds large tomatoes, halved
1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups)
1 red bell pepper, seeded, diced
1 cup sliced peeled English hothouse cucumber, garnish
1/2 cup diced red onion, garnish
1/4 cup Sherry wine vinegar
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 cup water

Instructions:

1. Split, seed and chop tomatoes, reserving juices and discarding seeds.
2. Place chopped tomatoes and tomato juices to large glass bowl.
3. Add next 7 ingredients. Let stand at room temperature 1/2 hour.
4. Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer (opt) set over large bowl.
5. Press on solids to extract as much soup as possible.
6. Season with salt and pepper.
7. Chill at least 2 hours and up to 1 day.
8. Plate and garnish.
9. Serve cold.

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