The amazingly easy-to-make Spanish cold soup, the gazpacho, originated on the southern Iberian Peninsula and is based on a tomato stock mixed with other vegetables. you can even serve it with ice cubes.
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Ingredients (for six servings):
5 large tomatoes
2 cucumbers
3 slices of white bread (challah or similar), with the crust removed
1 shallot, peeled and thinly sliced
2 cloves of garlic, peeled
1 red bell pepper, cut into thick strips
1/4 cup olive oil
1/4 cup white wine vinegar
Lemon juice from one lemon
1 hot pepper. alternatively, you can use Tabasco sauce for each serving
1 tablespoon parsley leaves
10 za'atar leaves
A pinch of salt
A pinch of ground black pepper
To serve:
8-10 ice cubes
2 cucumbers, sliced into thin ribbons
2 tablespoons olive oil
Instructions:
1. Boil water in a large pot. Place the tomatoes in the boiling water for a minute or two, then remove them using and rinse in cold water.
2. Peel the tomatoes (using your hands is the easiest method), cut them open, and remove the cores. Transfer the tomatoes to a blender or a food processor.
3. Add all the remaining ingredients and crush in pulses, until smooth and creamy (you can make it a few hours in advance and store it in the fridge).
4. To serve: Pour the soup into a bowl, garnish with cucumber, add ice cubes, and a drizzle of olive oil. The dish should be served with toasted bread. Keep covered in the refrigerator for up to 24 hours.