Spanish Gaspacho recipe

hello everyone,
I went to Spain this summer, and it was really hot. The waitress in the restaurant proposed me a Gaspacho which refreshed me a lot. So if you are looking for a refreshing soup or a special Spanish starter? what about a Spanish gazpacho? It is a southern speciality mostly eaten in summer or hot months because it is a cold refreshing soup. But you can also use it as a starter. It's very easy to make! just follow this:

this recipe takes 15min to do

Ingredients:
2 ripe juicy tomatoes
1 garlic clove
1/2 an onion, white type not sweet
1 green sweet pepper
1 cucumber about 6-7 inches long
1/4 teaspoon ground cumin
3 tablespoons red wine vinegar
1/2 tablespoon salt
1 cup virgin olive oil
1 piece French bread.

Recipe:
1 Rinse the tomatoes well and take off the stems.

2 Peel the garlic clove.

3 Peel the onion and chop it in 3-4 pieces.

4 Rinse the pepper and get rid of every single seed. Chop coarsely.

5 Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined. If it is fine, peel the cucumber completely. It shouldn’t have any green skin

6 Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.

7 For the best results, use Spanish or European olive oil. Italian could suit, but Spanish is still the best though not so well known.

8 In a good blender or food processor put the tomatoes (previously cut in 4-5 pieces each), the garlic, the onion, the pepper, the cucumber and the squeezed bread.
Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Continue until all the ingredients are smooth and there are no lumps. It must be creamy with a bit of consistency, not watery. Pour it in a jar or bowl and let it chill in your fridge the chillier the better! But do not freeze.

It keeps it’s self well in the fridge. Up to a week normally. Guess it won't last you a day, so good it is!

hope you like it! ;)
thank you to http://www.food.com