Gazpacho – Southern Spanish, cold tomato soup

Peel the cucumber, onion, and garlic. Set aside some of the cucumber and the two bell peppers to use as “tropezones” (garnish). Cut all the vegetables into larger pieces and blend them in a blender or use an immersion blender until completely liquid. Add oil, vinegar, and salt. Stir/mix and season to taste. Place the gazpacho in the refrigerator for 2-4 hours until it is ice cold.

Pour the soup into glasses, cups, or soup bowls. When serving, finely chop the reserved cucumber and bell pepper and sprinkle it on top of the gazpacho. Serve ice cold, on a hot summer day.