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,
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.