During the hottest months of the year, my fridge never lacks a good pitcher of Gazpacho. This cold vegetable soup is the star of the summer menu and although you can buy it at the supermarket, I prefer my family’s homemade recipe.

As a starter for lunch and dinner or even between meals, the Gazpacho is a delicious and healthy alternative and perfect to keep your shape.

Ingredients for 4 people

6 large ripe tomatoes or 12 small
2 green peppers
1 red pepper
1 small cucumber
1 large onion
1 clove garlic (optional)
2 slices of yesterday’s bread (optional. You can remove this for a lighter version.)
 3 hard boiled eggs
Cold water, salt, extra virgin olive oil, wine vinegar.
Preparation time 20 minutes

Preparation
1. Wash and chop tomatoes, peppers, cucumbers, onions, garlic and boiled eggs. Mix all ingredients.

2. Place the mixture of ingredients In an electric mixer (in one or in several batches), add a little cold water and crush to obtain a cream. Add the bread, oil, vinegar and salt and beat again until everything is well crushed
 

3. Add more cold water and mix well. Taste and correct if needed with salt and vinegar.

4. Optional: pass it through a strainer to remove skin from peppers i tomatoes. (Depending on if you like the soup more or less thick). I usually don’t pass I through the strainer.

5. Put it in the refrigerator until it got the desired temperature.

6. Can be served alone or accompanied by diced raw cucumber, cubes of bread (regular or toasted), green pepper cut into squares and chopped onion, diced Serrano ham or diced melon. Place each item in a separate plate so that each can serve themselves whatever they want.

I guarantee you’ll like!