SPANISH GAZPACHO SOUP #vegetarian #soup #spinach #mushroom #easy

I stand by the entire year for tomato season so I can make this scrumptious Spanish Gazpacho. There just is no chance to get around it: this chilled soup just works with new, consummately ready, mid year tomatoes.

Summers are for setting off to the sea shore, BBQs, picnics, hanging by the pool, visiting the local frozen yogurt shop in any event once per week (Tim is concerned the lady who works there will before long realize us by name! ?) and making delectable chilled soups that require no oven or broiler.

In any case, in all actuality, summers are for doing a portion of these things, however generally it's Olivia hanging by the AC day in and day out, having bad dreams about the power bill and lamenting not getting an enrollment for the network pool.

Be that as it may, this past Sunday we figured out how to accumulate the boldness to confront the 95 degree heat and went to our nearby park for the Farmer's Market's opening, which just occurs throughout the mid year.

We had some natural corn, some extravagant lemonades with bits of organic product in it and purchased a lot of new tomatoes, since that is generally what the leafy foods stand had. I continue trusting I will see a few figs, however so far nothing. We even went to another city's Farmer's Market with no achievement. They said they will get me some for one week from now, so here's on trusting, on the grounds that I've been truly longing for my mother's pasta with new figs and prosciutto!

Also try our recipe : SUMMER FRESH CORN AND ZUCCHINI CHOWDER #vegetarian #vegan #whole30 #cauliflower #yummy

INGREDIENTS

• 2 slices stale crusty bread (about 6 ounces), crusts removed and torn into smaller chunks
• 2 pounds ripe tomatoes, roughly chopped
• 1 small cucumber, peeled and chopped
• 1 medium red bell pepper, cored and roughly chopped
• 1 clove garlic, peeled and chopped
• 1/2 spanish onion, roughly chopped
• 2 tablespoons sherry vinegar
• 1/2 cup extra virgin olive oil
• pinch of cumin, to taste
• pinch of dry oregano, to taste
• pinch of cayenne pepper, to taste
• Salt and freshly ground black pepper to taste
• Optional garnishes: croutons, diced veggies, cream, bacon

INSTRUCTIONS

1. Soak the bread for 30 minutes in a small bowl with enough water to keep it submerged. Remove from water and squeeze out almost all the moisture with your hands.
2. In a large bowl, add all the ingredients and mix to combine.
3. Using a strong blender, blend the mixture in batches, until very smooth. Pass the mixture through a coarse sieve,pushing with the back of a wooden spoon. If desired, blend whatever was caught in the sieve and mix that with the soup, for a chunkier version.
4. Taste and adjust seasoning, then cover and refrigerate for 1 hour until well chilled.
5. Before serving, adjust seasoning and serve in individual glasses or soup bowls. You can garnish with croutons, chopped bacon, herbs, black pepper, veggies and/or cream.

Source : bit.ly/35g3SUZ

Read more our recipe : HOMEMADE VEGETABLE STOCK POWDER #vegetable #homemade #easy #breakfast #food