Spanish Gaspacho Soup made in roughly 15 minutes and then pop it for 1/2 hour in your freezer. Easy, fun and flexible. Great for a hot Labor Day.
Assemble the ingredients — so not forget something !!
Just think SALAD without the lettuce.
Ingredients:  The seasonings are  red vinegar and good olive oil with salt and pepper and some fresh garlic and red onion (or scallions)  that does not overwhelm the soup. You don’t want the onion and garlic to take over.
stock:  tomatoes, chicken stock (one cup). You can use fresh Roma tomatoes. The box seen in picture is fast  and just as good.  You can use canned tomatoes.
spices: red vinegar (nothing fancy)  good tasting olive oil, (one to one ratio — roughly 1/4 cup each)  salt and  plenty of ground black pepper, red onion (or other), fresh garlic (one clove maybe two)
vegetables: 1/2 English (or other) cucumber, 1/4 or less red pepper and green pepper. Use what’s in your refrig.
thickener:  either handful of bread crumbs or one slice ‘good French type bread with milk and squeeze it out. Squeze lightly.
Use a fast chopper machine. Put in the 3 vegetables in first (cucumber and bell peppers, I use both red and green.  Chop!   Next add the fresh garlic (1-2 cloves) (easy does it) and red onion (easy does it). You can always add a bit more at end. Can’t take it out!  Next add the tomato from box and some chicken stock (about a Cup). Then — add the red wine and olive oil to season …. one to one…. about 1/4 cup of each. Add plenty of black pepper and a bit of salt.  To “thicken” it, add either some bread crumbs equivalent to roughly one slice of thick bread.  Not too much.
Pour the soup into a large plastic bag and stick in the freezer. It will be cold in about half an hour — especially if put some ice around the bag.  Enjoy!
