You can serve this as a main course or you can serve it as an appetizer in a small cordial glass.
The longer this recipe sits, the better so feel free to make it in the morning or even the night before and let rest in refrigerator until ready to serve.
This recipe does not have Bell peppers but feel free to add one or two medium size Red if you like !
3-4 large Tomatoes-peeled and cut into chunks- (canned ok)
1 small Cucumber- seeded peeled and cut into chunks
1 small Onion-peeled and sliced
3 celery stalks w leaves
1 clove Garlic-peeled and minced
handful of Cilantro
handful of Parsley
Juice of ½ lemon
splash sherry vinegar
Splash of Olive Oil
Splash of Sherry Vinegar
lemon zest and squeeze of 1/2 lemon
A chunk of Country White Bread-soaked in water and squeezed of excess water
If you want a thicker gazpacho start with a chunk of country white bread.
Soak in water and squeeze out the excess water.
Put all ingredients in blender or food processor and pulse until you get the consistency that you choose. I like mine smooth but if you like it chunky pulse it less.
Add bread and pulse until blended.
Season to taste you may need a bit more salt or a splash of water or olive oil this is up to you.
Blitz before serving.
Pour in bowls and drizzle with olive oil, I drizzled a bit of pesto oil on this one. Top with a little something crunchy like toasted almonds or thin slices of cucumber or radish.