Gazpacho

• 4 large tomatoes, chopped
• 1 medium cucumber, peeled, seeded, and chopped
• 1 red bell pepper, ribs and seeds removed, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon sherry vinegar
• 1 teaspoon red-wine vinegar
• 1/4 cup olive oil, plus more for serving
• Coarse salt and ground pepper
• Toasted country bread, for serving (optional)
• Shaved Manchego or Parmesan cheese, for serving

1. In a food processor, puree tomatoes until almost smooth.
2. Add cucumber, bell pepper,garlic, both vinegars, and oil; season with salt and pepper.
3. Pulse until mostly smooth.
4. Transfer soup to a large bowl; cover and refrigerate until chilled, at least 30 minutes or up to 8 hours.
5. Season with more salt and pepper, and thin with water if necessary.
6. Brush bread, if using, with oil.
7. Divide soup among four bowls, drizzle with oil, and top with cheese; serve bread alongside.
8. Per Serving (without bread)
9. Calories: 182
10. Fat: 14.8g (2.1g Saturated Fat)
11. Protein: 2.3g
12. Carbohydrates: 12.1g
13. Fiber: 3g

tomatoes, cucumber, red bell pepper, garlic, sherry vinegar, redwine vinegar, olive oil, salt, country bread, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/gazpacho-387694 (may not work)