8 large sun-ripened tomatoes, 4 cups chicken stock, 1 bell pepper of each color, red, yellow and green peppers, 2 celery stalks, 1 cup sliced olives, 2-3 scallions, 1 Tbsp. freshly chopped parsley, 3 lemons, juiced,
1 teaspoon salt,
3 Tbsp. olive oil, freshly baked garlic-herb croutons.
Recipe: Core the tomatoes and drop them in boiling water for 1 minute, then transfer them in iced water and peel them. Add the tomatoes, olive oil, chicken stock, lemon juice and 2 cups of iced water to a blender and blend them until smooth. You can also use a stick blender, which is even easier to use. Chop the vegetables finely and add them to the soup. Cover the gazpacho soup and keep it refrigerated for at least 1 hour to blend together the flavors.
Serve the gazpacho soup cold from the fridge with a handful of fresh croutons on top. Please check my other recipe for Gazpacho Soup using different ingredients.
