The summer is disappearing so fast, I started to panic about not having enough cold soup before the end of the warm days.

I quickly made this red gaspacho. I read sometimes somewhere that the word gaspacho derived from the word “caspa” in Italian for the leftovers and Spaniards say “As many different gazpachos as there are mortars and pestles”. So ever since feel free to make different versions of this delicous summer chiller.

Gazpacho non-tradionale (serves 6)

-4 ripe tomatoes, peeled and deseeded

-2 pickled onions

-1 yellow pepper roasted, peeled and deseeded

-1 chilly, deseeded

-1 tbs. olive oil

-1 cup of tomato juice

-3 drops of lemon juice

-salt and pepper to season

Put all the ingredients in a blender and use the pulse button to roughly (or smoothly if you like) blend. Chill the soup at least 1 hour before serving.


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