Gazpacho (Spanish)

A delightful cold Spanish soup, traditionally accompanied by individual bowls of raw vegetables and garlic croutons. Pablo Espiniella, who worked at the Office of the High Commissioner for Human Rights and later at the World Bank in Geneva, told me that this is Spain’s most special dish.

4 large ripe tomatoes

2 Spanish onions

2 large green peppers, seeded and deveined

2 large cucumbers, peeled

1-2 cloves garlic, peeled

6 tablespoons olive oil

4 tablespoons lemon juice

1 to 2 cups tomato juice

a dash of cayenne pepper

salt to taste

For garnish:

2 large tomatoes

3 spring onions, finely chopped (including the green part)

1 green pepper, finely chopped

1 cucumber, finely chopped 

 garlic croutons

• Blend together 4 tomatoes, 2 Spanish onions (in chunks),  2 green peppers (in chunks), 2 cucumber (in chunks), and garlic; this will make a nice purée. 
• Strain the mixture into a large serving bowl and chill. 
•  Just before serving, finely chop up the remaining vegetables (tomatoes, spring onions, green pepper, cucumber), keeping each vegetable in a separate small serving bowl. 
• Just before serving, blend together the olive oil, lemon juice, tomato juice, salt and cayenne pepper. 
• Taste and adjust seasoning.
• Stir this into the vegetable pureé that has been chilling in the refrigerator. 
•  Serve with the small bowls of chopped vegetables and a bowl of garlic croutons that your guests can add to their soup.