Gazpacho is a classic Spanish soup served chilled for sweltering summer days. Use the best and freshest seasonal ingredients for this soup. It’s great when served with crusty bread and extra drizzle of extra virgin olive oil.

Serves: 3-5

6 hot house tomatoes, chopped
1 medium cucumber, sliced or chopped
3 roasted peppers (red or orange), peeled
1/2 jalapeno chopped (use per taste)
1/2 bunch cilantro, chopped
4 garlic cloves
1/2 cup olive oil
Roughly 1/2 cup balsamic vinegar (start with 1/4 cup and add as your go)
Salt, pepper to taste

Preheat the oven to 450F.
Line a baking sheet with foil and arrange peppers on it. Drizzle olive oil over it and let it roast for 35-40 minutes until the skins are charred and wrinkled.
Allow it to cool for 15-20 minutes and remove the stems and skin and scoop out the seeds. Slice the roasted peppers and discard the remaining juices.
In a blender add, tomatoes, roasted peppers, cucumber, garlic, cilantro, jalapeno, olive oil, and 1/4 cup balsamic vinegar. I like mine pureed, but I have seen some people leave it roughly chopped.
Puree it into smooth consistency, add more vinegar and jalapeno if needed. Season with salt and pepper.
Let it chill before serving.

Recipe and Photo by Dixya Bhattarai.
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