A delightful chilled soup perfect for hot summer days, inspired by traditional Spanish flavors.
Rinse the tomatoes and cut them into quarters.
Using ripe tomatoes enhances the natural sweetness of the gazpacho.
Peel and chop the cucumber into chunks.
Peeling the cucumber ensures a smoother texture in the soup.
Remove the seeds from the green pepper and chop it coarsely.
Removing seeds avoids any bitterness in the final dish.
Peel the onion and garlic, then chop them into smaller pieces.
Chopping the onion and garlic helps them blend more easily.
Soak the bread in water, then squeeze out the excess liquid.
Using stale bread adds a traditional touch and thickens the soup.
Combine all the prepared ingredients in a blender along with olive oil, vinegar, salt, and cumin.
Blending at high speed ensures a smooth and creamy consistency.
Blend until the mixture is smooth and no chunks remain.
Taste and adjust seasoning if necessary.
Chill the gazpacho in the refrigerator for at least 2 hours before serving.
Serving the soup cold enhances its refreshing qualities.
Serve the gazpacho in bowls, garnished with fresh parsley.
Adding a garnish makes the dish visually appealing.
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