Gazpacho

80 min · Serves 6

Based on a recipe from The Best of La Cocina GOYA: Healthy, Tasty, Affordable Latin Cooking/ Lo Mejor de la Cocina GOYA: Cocina Latina Saludable, Rica y Económica GOYA Foods, via USDA MyPlate Kitchen

What goes in

• 3bread slices, crusts removed
• 1¼ cupscold water
• 3ripe tomatoes, skinned and seeded
• 1small cucumber, peeled and seeded
• 1green pepper, seeded
• 9.9 mlminced garlic
• ¼ cupextra virgin olive oil
• 14.8 mlred wine vinegar
• 1.2 mllow-sodium adobo seasoning
• 1small tomato, seeded and chopped (optional)
• ½small red onion, chopped (optional)
• ½green bell pepper, chopped (optional)
• 1hard-cooked egg, chopped (optional)

How to cook it

1. Break the bread into chunks and place in a bowl with 1 cup of the water.
2. Let the bread soak for 15 minutes until soft.
3. Drain the bread well, squeezing out all excess liquid.
4. Combine the soaked bread, tomatoes, cucumber, bell pepper, garlic, and the remaining 1/4 cup of water in a blender.
5. Process the mixture for 1 minute until smooth.
6. Slowly drizzle in the olive oil while the blender is running to emulsify.
7. Mix in the vinegar and season with the adobo.
8. Push the soup through a fine-mesh sieve into a serving dish, discarding the leftover pulp.
9. Cover the dish and refrigerate for at least 1 hour, up to 2 days.
10. Ladle the chilled soup into bowls and top with the chopped tomato, onion, pepper, and egg garnish.

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