Gazpacho Spanish Iced Soup
|Ripe tomatoes||1 Pound (Or 455 Gram)|
|Tomato juice||1⁄2 Pint (Or 285 Milliliter)|
|Cucumber||1⁄2 Small, diced|
|Olive oil||4 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Black olives||2 Ounce (55 Gram)|
|Garlic||2 Clove (10 gm)|
|Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
|Iced water||1⁄2 Pint (Or 285 Milliliter With Ice Cubes)|
1. Immerse the tomatoes in boiling water for half a minute to loosen their skins, then peel and chop finely or liquidize for a few seconds, but avoid turning into a puree.
2. In a bowl mix with the tomatoes, the tomato juice, the diced cucumber, olive oil, finely chopped spring onions, the wine vinegar and the olives if liked.
3. Pulp or crush the garlic and add together with the chopped herbs and seasoning.
4. Refrigerate for at least half an hour and before serving crush or liquidize the ice-cubes and stir into the soup with the iced water.