In Spain, where temperatures can soar in summer and the vegetables are fresh and vibrant with taste, the people often like to drink their salads. This classic raw-soup recipe–loaded with tomatoes, cucumbers, peppers, and onions–makes a zesty and refreshing first course, or, served with homemade croutons (recipe included) a lovely light supper. One ingredient makes it a bit more filling than most Americanized versions.

Classic gazpacho is one of the fastest soups you’ll ever make, you don’t have to heat up the kitchen to make it, and the taste is so lively, it may make you want to dance the flamenco!

INGREDIENTS

1 cucumber, peeled, seeded, and cut into chunks
2 pounds red-ripe tomatoes, peeled and cut into chunks
1/2 large red onion, cut into chunks
1/2 large green pepper, cut into chunks
1 garlic clove, chopped
2 cups crumbled French of Italian bread, without crusts
1 1/2 cups cold water
2 teaspoons salt
1 tablespoon olive oil
chopped cucumber for garnish (optional)
chopped green pepper, for garnish (optional)
chopped red onion, for garnish (optional)

Croutons
2 tablespoons olive oil
3 or 4 cloves, peeled and flattened (but not crushed) with a knife
1 cup French or Italian bread cubes, without crusts
salt to taste

1. In a large bowl, combine the cucumber, tomatoes, onion, pepper, garlic, crumbled bread, water, and salt. In batches, grind the ingredients in a food processor or blender, being careful not to blend them to a puree. Return the soup to the bowl, and stir in the 1 tablespoon olive oil. Cover the soup and chill it for several hours.

2. To make the croutons, heat the 2 tablespoons olive oil in a medium frying pan. Add the garlic, and lightly brown it on both sides. Remove the garlic from the oil, and add the bread cubes. Fry the bread cubes over low heat, turning them often. When they are very crisp, remove the pan from the heat and toss the croutons with salt.

3. To serve, place croutons and garnishes in separate small bowls to serve with the soup.

Serves 4.