Spanish Gazpacho Summer Soup - Chef Paul - World Food Studio

Wash and chop the tomatoes, cucumber, red bell pepper, and red onion into large pieces.

Peel the garlic and add it to the chopped vegetables.

In a blender, combine the chopped vegetables and garlic with olive oil, red wine vinegar, salt, and black pepper.

Blend the mixture until smooth, adjusting the consistency with water as needed.

Taste and adjust seasoning if necessary.

Chill the gazpacho in the refrigerator for at least 2 hours to allow flavors to meld.

Serve the gazpacho in bowls, garnished with fresh basil and croutons.

Dietary