Summer months and Gazpacho have an eternal bond. We all love chilled soup in summer. So here is a recipe of Gazpacho. Tomatoes are at their best this season so chilled Gazpacho not only fills you but cools you down. We had our signature Gazpacho at 550 Madison made from Katchkie Tomatoes, and it has been the customers favorite.

Ingredients

• 1 kg ripe tomatoes, chopped
• 200 grams cucumber, peeled and chopped
• 150 grams bell pepper (red or green), chopped
• 100 grams onion, chopped
• 2 cloves garlic, minced
• 50 grams stale bread, crusts removed (optional, for thicker consistency)
• 60 ml extra virgin olive oil
• 30 ml red wine vinegar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 500 ml cold water (adjust for desired consistency)
• Optional garnishes: diced cucumber, bell pepper, croutons, fresh herbs (parsley or basil)

Instructions

1. Prepare the Vegetables. Wash and chop the tomatoes, cucumber, bell pepper, and onion into small pieces. Place them in a large bowl.
2. Blend the Soup. In a blender or food processor, add the chopped vegetables, minced garlic, and stale bread (if using). Add olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
3. Adjust Consistency. While blending, gradually add cold water until you reach your desired consistency. Some prefer gazpacho thicker, while others like it more liquidy.
4. Chill. Transfer the blended gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or until well chilled.
5. Serve. Stir the gazpacho before serving. Taste and adjust seasoning if needed. Ladle into bowls or glasses. Garnish with diced cucumber, bell pepper, croutons, and fresh herbs if desired. Serve chilled, ideally on a hot summer day.