The soup of the day today is Gazpacho, the most refreshing summer soup for a hot summer day. Make it a few hours early, or in the morning, or even the night before serving.
There are many varieties of gazpacho served in Spain, although this is the standard. There is a shortcut version if you don't have many tomatoes which uses tomato juice, a white gazpachos that skip the tomatoes and pepper, and various melon gazpachos if you want to use up some leftover watermelon.
1 cucumber
1 medium onion
3 cloves garlic
1 pepper
2 medium ripe tomatoes
1/4 cup sherry wine vinegar
1/3 cup olive oil
fresh thyme, parsley
sriracha
garlicky croutons
You may want to peel the cucumber so that the green and reds don't combine to make an ugly color when blended. Chop ingredients so that you can blend them easily. Pop veggies in the blender and blend until smooth. add oil, vinegar, herbs and hot sauce to suit your preferences.
Refrigerate for an hour or more, and serve with croutons and extra chopped veggies if you choose.
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